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Cited article:

The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania

Liviu-Gabriel Grigorica, Marius Niculaua, Constantin Bogdan Nechita, Alina-Mihaiela Nistor, Valeriu V. Cotea

BIO Web Conf., 9 (2017) 02006

Published online: 2017-07-04

DOI: https://doi.org/10.1051/bioconf/20170902006

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Decoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis

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Foods 13 (1) 18 (2023)
https://doi.org/10.3390/foods13010018

The complexity of wine: clarifying the role of microorganisms

Sophie Tempère, Axel Marchal, Jean-Christophe Barbe, et al.
Applied Microbiology and Biotechnology 102 (9) 3995 (2018)
https://doi.org/10.1007/s00253-018-8914-8