Study of the fruity aroma of red wines made from grape varieties potentially adapted to climate change using a semi-preparative HPLC method
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Publisher
Elsevier BV
Reference41 articles.
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2. Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening;Allamy;Food Chemistry,2018
3. Impact of harvest date on aroma compound composition of Merlot and Cabernet-Sauvignon must and wine in a context of climate change: A focus on cooked fruit molecular markers;Allamy;OENO One,2023
4. Investigation and sensory characterization of 1,4-cineole: A potential aromatic marker of Australian Cabernet sauvignon wine;Antalick;Journal of Agricultural and Food Chemistry,2015
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