Comparative study of the volatile composition in wines obtained from traditional vinification and from the Ganimede method-Reference-Cited by-同舟云学术

Comparative study of the volatile composition in wines obtained from traditional vinification and from the Ganimede method

Published:2008-06-02 Issue:10 Volume:88 Page:1777-1785
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Garde-Cerdán Teresa,Jarauta Idoia,Salinas M Rosario,Ancín-Azpilicueta Carmen

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.3280/fullpdf

Reference24 articles.

1. Diferencias de composición fenólica y de color entre vinos tintos Garnacha elaborados tradicionalmente y en depósitos “Ganimede”;Hermosín Gutiérrez;Tecnología del Vino,2006

2. Review of quality factors on wine ageing in oak barrels;Garde-Cerdán;Trends Food Sci Technol,2006

3. Wine aroma;Rapp;Experientia,1986

4. Volatile components of Zalema white wines;Gómez-Míguez;Food Chem,2007

5. Influence of a Saccharomyces cerevisiae selected strain in the volatile composition of rosé wines. Evolution during fermentation;Fraile;J Agric Food Chem,2000

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