Contribution of <i>Starmerella bacillaris</i> and Oak Chips to Trebbiano d'Abruzzo Wine Volatile and Sensory Diversity.

Foods · 2023 · PMC10000971 · PMID 36900619

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an increasing trendno p-value reported

However, propanoic acid displayed an increasing trend in all wines fermented in the presence of oak chips and could be due to the hydrolysis of its corresponding ester [ 38 ].

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