Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains
Maria Tufariello, Lorenzo Palombi, Antonino Rizzuti, Biagia Musio, Vittorio Capozzi, Vito Gallo, Piero Mastrorilli, Francesco Grieco
Topics & Concepts
WinemakingYeastAromaWineFood scienceMetabolomeStrain (injury)Aroma of wineChemistryYeast in winemakingBiologySaccharomyces cerevisiaeMetabolomicsChromatographyBiochemistryAnatomyFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesBiochemical and biochemical processes