Sensory and compositional profiles of British Columbia Chardonnay and Pinot noir wines-Reference-Cited by-同舟云学术

Sensory and compositional profiles of British Columbia Chardonnay and Pinot noir wines

Published:1996-04 Issue:3-4 Volume:29 Page:317-323
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cliff M.A.,Dever M.C.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Effect of pomace contact on the flavor of Chardonnay wine;Arnold;Amer. J. Enol. Vitic.,1979

2. Site Selection for Viticulture in Cooler Climates Using Local Climatic Information;Becker,1985

3. Influence of the state of ripeness of Chardonnay grapes on wine composition. I. Physiochemical characteristics, higher alcohols, polyols and esters;Callao;Acta Alimentaria Budapest,1991

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