Discrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic nose

JUAN CARLOS GARCÍA MAURICIOMARÍA TERESA GARCÍA MARTÍNEZJUAN JOSE MORENO VIGARARAFAEL PEINADO AMORES2026-01-292026-01-29201110.1016/j.foodchem.2011.01.1302-s2.0-79952533306https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/23052Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceDiscrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic noseresearch article