Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine

JAIME MORENO GARCÍAMARÍA TERESA GARCÍA MARTÍNEZJUAN CARLOS GARCÍA MAURICIO2026-01-292026-01-29201610.1016/j.foodchem.2016.06.0622-s2.0-84976292380https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/27187Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceUse of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wineresearch article