The role of olfaction in the elaboration and use of the Chardonnay wine concept-Reference-Cited by-同舟云学术

The role of olfaction in the elaboration and use of the Chardonnay wine concept

Published:2005-06 Issue:4 Volume:16 Page:351-359
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Ballester Jordi,Dacremont Catherine,Fur Yves Le,Etiévant Patrick

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference35 articles.

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2. Varietal differentiation of red wines in the Valencian region (Spain);Aleixandre;Journal of Agricultural and Food Chemistry,2003

3. Chemical markers for aroma of Vitis vinifera var. Chardonnay regional wines;Arrhenius;Journal of Agricultural and Food Chemistry,1996

4. Caractérisation olfactive du vieillissement de vins de Cabernet franc issus de divers terroirs du Val-de-Loire. Utilisation de l'A.F.M;Asselin,1993

5. Caractérisation sensorielle de l'appellation Morgon;Augris;Revue des Oenologues,1994

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