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Five wines obtained from the same grape variety and viticultural zone were analyzed by gas chromatographic (GC), chemical (CA) and electronic nose (E-Nose) techniques. The principal component (PC) analysis based on the concentration of 11 volatile compounds, volatile acidity, ethanol, glycerol and 2,3-butanediol provides 2 PCs allowing 5 different groups to be established. Nevertheless 4 different...
Some special sweet wines are obtained by partial fermentation of musts from off-vine dried grapes containing large amounts of sugars. This process is very slow and subject to serious stop problems that can be avoided by using osmo-ethanol-tolerant yeasts. Musts containing 371g/l of sugars were partially fermented with selected Saccharomyces cerevisiae strains, X4 and X5, to 12% (v/v) and the wines...
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