Changes in aroma profile of musts from grapes cv. Pedro Ximenez chamber-dried at controlled conditions destined to the production of sweet Sherry wine-Reference-Cited by-同舟云学术

Changes in aroma profile of musts from grapes cv. Pedro Ximenez chamber-dried at controlled conditions destined to the production of sweet Sherry wine

Published:2014-11 Issue:1 Volume:59 Page:560-565
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ruiz Maria J.,Moyano Lourdes,Zea Luis^ORCID

Funder

MCYT

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

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2. Changes in color and odorants compounds during oxidative ageing of Pedro Ximenez sweet wines;Chaves;Journal of Agricultural and Food Chemistry,2007

3. Metabolic changes of Malvasia grapes for wine production during postharvest drying;Costantini;Journal of Agricultural and Food Chemistry,2006

4. A study of the physico-chemical behavior of diacetyl in hydroalcoholic solution with and without added catechin and wood extract;Da Porto;LWT – Food Science and Technology,2002

5. Official report of the European Community;EEC,1990

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