Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-Saccharomyces, or with a High-Glutathione-Producing Saccharomyces Yeast

MARÍA TERESA GARCÍA MARTÍNEZJAIME MORENO GARCÍAJUAN CARLOS GARCÍA MAURICIO2026-01-292026-01-29202310.3390/fermentation91210232-s2.0-85180680518https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/37278Biochemistry, Genetics and Molecular Biology (miscellaneous)Food SciencePlant ScienceChemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-Saccharomyces, or with a High-Glutathione-Producing Saccharomyces Yeastresearch article