Temporal development of sesquiterpene hydrocarbon profiles of different grape varieties during ripening
Author:
Affiliation:
1. University of Bonn; Department of Nutrition and Food Sciences, Bioanalytics; Endenicher Allee 11-13; D-53115; Bonn; Germany
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/ffj.3096/fullpdf
Reference27 articles.
1. Changes in gas-chromatographic volatiles of young Airen wines during bottle storage
2. Influence of storage temperature on the volatile compounds of young white wines
3. The impact of geographic origin, vintage and wine estate on sensory properties of Vitis vinifera cv. Riesling wines
4. Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin
5. Natural flavours of wine: correlation between instrumental analysis and sensory perception
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