Determination of Selected Aromas in Marquette and Frontenac Wine Using Headspace-SPME Coupled with GC-MS and Simultaneous Olfactometry
Author:
Funder
U.S. Department of Agriculture
Publisher
MDPI AG
Subject
Filtration and Separation,Analytical Chemistry
Link
http://www.mdpi.com/2297-8739/5/1/20/pdf
Reference39 articles.
1. Wine Science Principles and Applications;Jackson,2008
2. Aroma profile of wines from Albillo and Muscat grape varieties at different stages of ripening
3. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry
4. Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type
5. Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages
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