The aroma of La Mancha Chelva wines: Chemical and sensory characterization.
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DOI: 10.1016/j.foodres.2019.01.049
Abstract: The aim of this study is the chemical and sensory description of the aroma of wines white Chelva through five successive vintages. Solid Phase Extraction (SPE) was used for the isolation of volatile compounds and… read more here.
Keywords: aroma mancha; aroma; chelva wines; chemical sensory ... See more keywords