Volatile compounds and sensorial profiles of young Karalahna and Cabernet Sauvignon wines produced by spontaneous and pure yeast fermentation techniques


ÇELEBİ UZKUÇ N. M. , ŞİŞLİ B., YÜCEER Y. , BAYHAN A., KIRCA TOKLUCU A.

International Conference on Agriculture, Forest, Food Science and Technologies, Nevşehir, Turkey, 15 - 17 May 2017, pp.964

  • Publication Type: Conference Paper / Full Text
  • City: Nevşehir
  • Country: Turkey
  • Page Numbers: pp.964