Sweet wines with great aromatic complexity obtained by partial fermentation of must from Tempranillo dried grapes

MARÍA DE LAS NIEVES LÓPEZ DE LERMA EXTREMERAJUAN CARLOS GARCÍA MAURICIOJUAN JOSE MORENO VIGARARAFAEL PEINADO AMORES2026-01-292026-01-29201210.1007/s00217-012-1680-42-s2.0-84858284616https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/23717BiochemistryBiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringBiochemistryBiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringSweet wines with great aromatic complexity obtained by partial fermentation of must from Tempranillo dried grapesresearch article