Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines-Reference-Cited by-同舟云学术

Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines

Published:2012-03 Issue:1 Volume:131 Page:90-98
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gómez García-Carpintero E.,Sánchez-Palomo E.,Gómez Gallego M.A.,González-Viñas M.A.

Funder

JCCM

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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3. Aroma precursors;Baumes,2009

4. La maceration pelliculaire dans la vinification en blanc. Incidence sur la composante volatile des mouts;Baumes;Connaissance de la Vigne et du Vin,1988

5. Incidence de L’action de L’oxygene sur la formation des produits secondaires de la fermentation alcoolique du moût de raisin;Bertrand;Science des Aliments,1984

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