Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone
Author:
Funder
Cantina Valpolicella di Negrar
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference43 articles.
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4. Changes in volatile composition of Madeira wines during their oxidative ageing;Câmara;Analytica Chimica Acta,2006
5. Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the ‘peppery’ character of wine;Caputi;Journal of Agricultural and Food Chemistry,2011
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