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Rafael Martínez-García

University of Córdoba (Spain)

4

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Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing Evolution of odour active compounds and aroma profiles in sparkling wines

2021 Food Chemistry
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Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats

2021 Food Chemistry
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Use of a flor yeast strain for the second fermentation of sparkling wines: effect of endogenous CO2 over-pressure on the volatilome

2019 Food Chemistry
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Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle

2017 Food Chemistry
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