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


Çelebi N. M., Şişli B., YÜCEER Y., Bayhan A., KIRCA TOKLUCU A.

International Congress on Agriculture, Forest, Food Science and Technologies, 15 - 17 May 2017, (Summary Text)

  • Publication Type: Conference Paper / Summary Text
  • Çanakkale Onsekiz Mart University Affiliated: Yes