Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome

RAFAEL MARTÍNEZ GARCÍAJUAN CARLOS GARCÍA MAURICIOMARÍA TERESA GARCÍA MARTÍNEZ2026-01-292026-01-29202010.1016/j.foodchem.2019.1255552-s2.0-85073729210https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/30293Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceUse of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilomeresearch article