Effect of non-wine Saccharomyces yeasts and bottle ageing on the release and generation of aromas in semi-synthetic Tempranillo wines
Explore the variability and contribution of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas of semi-synthetic Tempranillo wines, together with an in-depth study of the capacity of these strains to provide good fermentative and oenological qualities