Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type.
The aim of this study was to characterize the biochemical changes and microbiological processes involved in the sensory deviation of "sobretablas" wines during biological aging, which leads to the origin of special or rare "palo cortado" wines. Industrial trials of biological agi...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Public Library of Science (PLoS)
2018-01-01
|
| Series: | PLoS ONE |
| Online Access: | https://doi.org/10.1371/journal.pone.0208330 |