Volatile composition of red wine from cv . Kalecik Karasι grown in central Anatolia

Author:

Selli S.,Cabaroglu T.,Canbas A.,Erten H.,Nurgel C.,Lepoutre J.P.,Gunata Z.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Akman, A., & Yazιcιoǧlu, T. (1960). Şarap kimyasι ve teknolojisi. A.Ü. Ziraat Fakültesi Yayιnlarι No:60. Ankara.

2. Identification and quantification of impact odorants of aged red wines from Rioja. GC-Olfactometry, quantitative GC–MS, and odor evaluation of HPLC fractions;Aznar;Journal of Agriculture Food and Chemistry,2001

3. Identification and determination of volatile constituents in wines from different vine cultivars;Baumes;Journal of the Science Food and Agriculture,1986

4. The aroma of muscat of Frogtignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates;Bureau;Journal of the Science Food and Agriculture,2000

5. Free and bound volatile composition of red wines of Vitis vinifera L cv. Öküzgözü and Boǧazkere grown in Turkey;Cabaroglu;American Journal of Enology and Viticulture,2002

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