Influence of winemaking techniques on aroma precursors
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference24 articles.
1. The aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation
2. Hydrolytic flavour release in fruit and wines through hydrolysis of non-volatile precursor;Williams,1993
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