biological aging
- You have accessRestricted accessDiscriminant Analysis of Sherry Wine during Biological AgingTeresa M. Berlanga, Rafael Peinado, Carmen Millán, José M. OrtegaAm J Enol Vitic. 2004 55: 407-411 ; DOI: 10.5344/ajev.2004.55.4.407Teresa M. BerlangaDepartment of Microbiology, University of Córdoba, Campus Rabanales, Edificio C-6, 14014 Córdoba, Spain.Rafael PeinadoDepartment of Microbiology, University of Córdoba, Campus Rabanales, Edificio C-6, 14014 Córdoba, Spain.Carmen MillánDepartment of Microbiology, University of Córdoba, Campus Rabanales, Edificio C-6, 14014 Córdoba, Spain.José M. OrtegaDepartment of Microbiology, University of Córdoba, Campus Rabanales, Edificio C-6, 14014 Córdoba, Spain.
- You have accessRestricted accessBehavior of a Hyperoxidized Must During Biological Aging of Fino Sherry WineRemedios Castro, Carmelo García BarrosoAm J Enol Vitic. 2000 51: 98-102 ; DOI: 10.5344/ajev.2000.51.2.98Remedios CastroAnalytical Chemistry Department, Faculty of Sciences, University of Cádiz, P.O. Box 40, E-11510. Pol. Rio San Pedro, Puerto Real, Cádiz, Spain.Carmelo García BarrosoAnalytical Chemistry Department, Faculty of Sciences, University of Cádiz, P.O. Box 40, E-11510. Pol. Rio San Pedro, Puerto Real, Cádiz, Spain.
- You have accessRestricted accessMetabolism of Saccharomyces cerevisiae Flor Yeasts During Fermentation and Biological Aging of Fino Sherry: By-products and Aroma CompoundsP. Martínez, M. J. Valcárcel, L. Piérez, T. BenítezAm J Enol Vitic. 1998 49: 240-250 ; DOI: 10.5344/ajev.1998.49.3.240P. MartínezPedro Domecq, S.A., Departamento de I&D, Jerez de la Frontera, Cádiz, SpainM. J. ValcárcelL. Piérez