Sensory characterization of Hunter Valley Semillon aged in bottle-Reference-Cited by-同舟云学术

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Sensory characterization of Hunter Valley Semillon aged in bottle

Published:2014-08-14 Issue:6 Volume:29 Page:340-349
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Blackman John W.¹,Hopfer Helene²,Saliba Anthony J.¹,Schmidtke Leigh M.¹,Barril Celia¹,Scollary Geoffrey R.¹³

Affiliation:

1. National Wine and Grape Industry Centre; Charles Sturt University, School of Agricultural and Wine Sciences; Wagga Wagga NSW 2678 Australia

2. Department of Viticulture and Enology; University of California; Davis CA 95616 USA

3. School of Chemistry; The University of Melbourne; Parkville VIC 3010 Australia

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference53 articles.

1. Influence of storage temperature on the volatile compounds of young white wines

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters;Beverages;2024-06-06

2. Evolution of the Aroma of Treixadura Wines during Bottle Aging;Foods;2020-10-08

3. Ascorbic acid and white wine production: a review of beneficial versus detrimental impacts;Australian Journal of Grape and Wine Research;2016-01-28

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