The Aroma of Wine
Author:
Publisher
John Wiley & Sons, Inc.
Reference85 articles.
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4. Is buttery aroma perception in wines predictable from the diacetyl concentration?;Bartowsky;Aust J Grape Wine Res,2002
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1. Quantitative Profiling of Ester Compounds Using HS-SPME-GC-MS and Chemometrics for Assessing Volatile Markers of the Second Fermentation in Bottle;Journal of Agricultural and Food Chemistry;2017-03-24
2. Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character;Australian Journal of Grape and Wine Research;2015-10-16
3. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference;Food Chemistry;2014-07
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