Mamede, Maria Eugênia de Oliveira; Pastore, Gláucia Maria
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2007-04)
The aim of this study was to determine the concentration of volatile compounds in Chardonnay and Pinot Noir grape musts. The study also
aims to analyze yeast growth phases during fermentation at 15 and 20 °C. Major volatile ...