FRANCISCO JOSÉ MARTÍN GARCÍAMARÍA DE LAS NIEVES LÓPEZ DE LERMA EXTREMERAJUAN CARLOS GARCÍA MAURICIOMARÍA TERESA GARCÍA MARTÍNEZRAFAEL PEINADO AMORES2026-01-292026-01-29202310.3390/fermentation90605412-s2.0-85163679142https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/36568Biochemistry, Genetics and Molecular Biology (miscellaneous)Food SciencePlant ScienceThe Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wineresearch article