EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2009.00208.x/fullpdf
Reference14 articles.
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2. Analytical characterization of the aroma of five premium red wines. insights into the role of odor families and the concept of fruitiness of wines;ESCUDERO;J. Agric. Food Chem.,2007
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