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
  • Çanakkale Onsekiz Mart University Affiliated: Yes