Different SO₂ Doses and the Impact on Amino Acid and Volatile Profiles of White Wines by Cátia V. Almeida Santos, Catarina Pereira, Nuno Martins, Maria João Cabrita, Marco Gomes da Silva

“…From the principal component analysis of the detected VOCs, it was observed that the blended wine in comparison with the varietal wine, was less impacted by the applied SO₂ doses and aging time. …”
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