Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation

JUAN CARLOS GARCÍA MAURICIOJAIME MORENO GARCÍAMARÍA TERESA GARCÍA MARTÍNEZ2026-01-292026-01-29202210.3390/molecules272280572-s2.0-85142415762https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/35720Analytical ChemistryChemistry (miscellaneous)Drug DiscoveryMolecular MedicineOrganic ChemistryPharmaceutical SciencePhysical and Theoretical ChemistryEffect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluationresearch article