Sensory Panel Training and Screening for Descriptive Analysis of the Aroma of Pinot Noir Wine Fermented by Several Strains of Malolactic Bacteria-Reference-Cited by-同舟云学术

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Sensory Panel Training and Screening for Descriptive Analysis of the Aroma of Pinot Noir Wine Fermented by Several Strains of Malolactic Bacteria

Published: Issue: Volume: Page:351-369
ISSN:
Container-title:Descriptive Sensory Analysis in Practice
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Author:

Mcdaniel Mina,Henderson Lee Ann,Watson Barney T,Heatherbell David

Publisher

Food & Nutrition Press, Inc.

Cited by 2 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. A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors;Critical Reviews in Food Science and Nutrition;2020-05-13

2. Changes in the Composition of the Lactic Acid Bacteria Behavior and the Diversity of Oenococcus oeni Isolated from Red Wines Supplemented with Selected Grape Phenolic Compounds;Fermentation;2018-12-20

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