Influence of storage temperature on the volatile compounds of young white wines-Reference-Cited by-同舟云学术

Influence of storage temperature on the volatile compounds of young white wines

Published:2003-06 Issue:5 Volume:14 Page:301-306
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Pérez-Coello M.S.,González-Viñas M.A.,Garcı́a-Romero E.,Dı́az-Maroto M.C.,Cabezudo M.D.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference22 articles.

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

3. Study on sweet natural non Muscat wine aroma 1st. Part: qualitative analysis of sweet natural wines aroma found during ageing;Cutzach;International Journal of Vine and Wine Sciences,1998

4. Evoluzione dei composti di natura terpenica durante la conservazione dell ‘Asti spumante’;Di Stefano;Rivista di Viticoltura e Enologia,1983

5. Formation of ethyl esters of tartaric acid during wine aging: chemical and sensory effects;Edwards;American Journal of Enology and Viticulture,1985

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