Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts

Correlation between volatile composition and sensory properties in Spanish Albariño wines

Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground

Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages

Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño