Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type

• Victor Palacios ,

  Contributed equally to this work with: Victor Palacios, Ana Roldán, Ana Jiménez-Cantizano, Antonio Amores-Arrocha

  Roles Conceptualization, Investigation, Supervision, Writing – review & editing

  * E-mail: victor.palacios@uca.es

  Affiliations Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Cadiz, Spain, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, Cadiz, Spain

  http://orcid.org/0000-0002-6225-0975

  ⨯
• Ana Roldán ,

  Contributed equally to this work with: Victor Palacios, Ana Roldán, Ana Jiménez-Cantizano, Antonio Amores-Arrocha

  Roles Investigation

  Affiliations Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Cadiz, Spain, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, Cadiz, Spain

  ⨯
• Ana Jiménez-Cantizano ,

  Contributed equally to this work with: Victor Palacios, Ana Roldán, Ana Jiménez-Cantizano, Antonio Amores-Arrocha

  Roles Formal analysis

  Affiliations Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Cadiz, Spain, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, Cadiz, Spain

  ⨯
• Antonio Amores-Arrocha

  Contributed equally to this work with: Victor Palacios, Ana Roldán, Ana Jiménez-Cantizano, Antonio Amores-Arrocha

  Roles Methodology, Writing – original draft

  Affiliations Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Cadiz, Spain, Agrifood Campus of International Excellence (ceiA3), IVAGRO, Puerto Real, Cadiz, Spain

  http://orcid.org/0000-0001-9690-591X

  ⨯