Key Compounds of Provence Rosé Wine Flavor
Author:
Publisher
American Society for Enology and Viticulture
Subject
Horticulture,Food Science
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars;Australian Journal of Grape and Wine Research;2024-04-15
2. Exogenous C–S Lyase Enzyme, a Potential Tool To Release Aromas in Wine or Beer?;Journal of Agricultural and Food Chemistry;2023-06-09
3. New Fungus-Resistant Grapevine Vitis and V. vinifera L. × M. rotundifolia Derivative Hybrids Display a Drought-Independent Response in Thiol Precursor Levels;Journal of Agricultural and Food Chemistry;2023-03-21
4. Application of different pre-fermentation techniques in the winemaking using Guankou table grape (Vitis vinifera × Vitis labrusca);Food Bioscience;2023-02
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