Differences in major volatile compounds of red wines according to storage length and storage conditions-Reference-Cited by-同舟云学术

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Differences in major volatile compounds of red wines according to storage length and storage conditions

Published:2003-12 Issue:6 Volume:16 Page:697-705
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Pérez-Prieto L.J.,López-Roca J.M.,Gómez-Plaza E.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Aromas Los constituyentes aromáticos de la fase prefermentativa;Bayonove,2000

2. Élevages des vins rouges en fûts de chêne;Chatonnet;Sciences des Aliments,1990

3. Incidence du traitement thermique du bois de chêne sur sa composition chimique. 2e Partie;Chatonnet;Connaisance Vigne,1989

4. Aroma characteristics of aged Vidal blanc wine;Chisholm;American Journal of Enology and Viticulture,1995

5. Rapid extraction of aroma compounds in must and wine by means of ultrasound;Cocito;Food Chemistry,1995

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