On the effects of higher alcohols on red wine aroma
Author:
Funder
Spanish Ministry of Economy and Competitiveness
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
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3. Olfactory impact of higher alcohols on red wine fruity ester aroma expression in model solution;Cameleyre;Journal of Agricultural and Food Chemistry,2015
4. Analytical characterisation of Negroamaro red wines by “Aroma Wheels”;Capone;Food Chemistry,2013
5. Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must;Clemente-Jimenez;Food Microbiology,2004
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