Volatile composition of Spanish red wines: effect of origin and aging time-Reference-Cited by-同舟云学术

Volatile composition of Spanish red wines: effect of origin and aging time

Published:2022-04-24 Issue:7 Volume:248 Page:1903-1916
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

del Barrio Galán Rubén^ORCID,Bueno-Herrera Marta,de la Cuesta Pedro López,Pérez-Magariño Silvia

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-022-04014-x.pdf

Reference39 articles.

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3. Jiang B, Xi Z, Luo M, Zhang Z (2013) Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China. Food Res Int 51(2):482–489. https://doi.org/10.1016/j.foodres.2013.01.001

4. Roullier-Gall C, Boutegrabet L, Gougeon RD, Schmitt-Kopplin P (2014) A grape and wine chemodiversity comparison of different appellations in Burgundy: vintage vs terroir effects. Food Chem 152:100–107. https://doi.org/10.1016/j.foodchem.2013.11.056

5. Styger G, Prior B, Bauer FF (2011) Wine flavor and aroma. J Ind Microbiol Biotechnol 38(9):1145–1159. https://doi.org/10.1007/s10295-011-1018-4

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