Effect of packaging material on enological parameters and volatile compounds of dry white wine-Reference-Cited by-同舟云学术

Effect of packaging material on enological parameters and volatile compounds of dry white wine

Published:2014-06 Issue: Volume:152 Page:331-339
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Revi M.,Badeka A.,Kontakos S.,Kontominas M.G.

Funder

Unit of Food Standardization, University of Ioannina

Michalaki winery

Vlachos SA

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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3. Australian Bureau of Statistics (2008). Australian wine and grape industry, 13920 Publ. 28/11/2008, National Information and Referral Service (NIRS); Sydney.

4. Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines;Blake;Journal of Agricultural and Food Chemistry,2009

5. Principles and practice of winemaking;Boulton,1996

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