Colibaba, Lucia-Cintia; Cotea, Valeriu V.; Niculaua, Marius; Nechita, Bogdan; Tudose Sandu Ville, Ștefan; Lăcureanu, Florin-Gabriel
(“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2012)
The volatile aromas that are lost during the must's fermentation into wine represent a department that is not very much
analysed. The capturing and analysing of the volatile compounds that are trapped in the CO2 flow ...