TY  - JOUR 
AU  - Ubeda, Cristina
AU  - Kania-Zelada, Ingeborg
AU  - Barrio Galán, Rubén del
AU  - Medel-Marabolí, Marcela
AU  - Gil, Mariona
AU  - Peña-Neira, Álvaro
PY  - 2019
SN  - 0963-9969
UR  - https://uvadoc.uva.es/handle/10324/65711
AB  - One of the strongest factors that affects the volatile profile of sparkling wine is the winemaking process. Here we focus on determining the effects of the second fermentation and aging on lees of sparkling wine from País grape variety combining...
LA  - eng
PB  - ELSEVIER
KW  - Sparkling wine, País grape variety, Volatile compounds, Impact aroma compounds, Sensory analysis, Olfactometry, Aging
TI  - Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
DO  - 10.1016/j.foodres.2018.10.032
ER  -