Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties
Saionara Sartor, Vívian Maria Burin, Vinícius Caliari, Marilde T. Bordignon‐Luiz
Topics & Concepts
LeesFood scienceSensory systemProfiling (computer programming)ChemistryBiologyComputer scienceWineNeuroscienceOperating systemFermentation and Sensory AnalysisHorticultural and Viticultural ResearchSensory Analysis and Statistical Methods