Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties

Publication date: Available online 2 January 2021Source: LWTAuthor(s): Saionara Sartor, Vívian Maria Burin, Vinícius Caliari, Marilde T. Bordignon-Luiz

Source: LWT Food Science and Technology - January 3, 2021 Category: Food Science Source Type: research