Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats

RAFAEL MARTÍNEZ GARCÍAMARÍA TERESA GARCÍA MARTÍNEZJUAN CARLOS GARCÍA MAURICIORAFAEL PEINADO AMORES2026-01-292026-01-29202110.1016/j.foodchem.2020.1275742-s2.0-85088516656https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/32048Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceUsing an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formatsresearch article