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    Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines

    Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines by Anna Stój, Tomasz Czernecki, Bożena Sosnowska, Agnieszka Niemczynowicz, Arkadiusz Matwijczuk

    Published 2022-01-01
    “…The volatile compounds were determined by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME-GC/MS). …”
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