Aroma Characterization of Cabernet Sauvignon Wine from the Plateau of Yunnan (China) with Different Altitudes Using SPME-GC/MS
Author:
Funder
China Agriculture Research System for Grape Industry
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2014.923442
Reference45 articles.
1. Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type
2. Relationships between the varietal volatile composition of the musts and white wine aroma quality. A four year feasibility study
3. Odor Descriptors and Aromatic Series During the Oxidative Aging of Oloroso Sherry Wines
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