Effect of different sources of fermentation on flavour profile of apple wines by descriptive analysis-Reference-Cited by-同舟云学术

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Effect of different sources of fermentation on flavour profile of apple wines by descriptive analysis

Published:2002-09 Issue:3 Volume:31 Page:211-226
ISSN:0139-3006
Container-title:Acta Alimentaria
language:en
Short-container-title:Acta Alimentaria

Author:

Joshi V. K.,Sandhu D. K.,Thakur N. S.,Walia R. K.

Publisher

Akademiai Kiado Zrt.

Subject

Food Science

Link

https://www.akademiai.com/doi/pdf/10.1556/aalim.31.2002.3.2

Reference25 articles.

1. The mystery of lambic beer;J. Keersmaeker;Sci. Am., (August),1996

2. Descriptive analysis of Pinot Noir wines from Napa and Sanoma.;J. Guinard;Am. J. Enol. Vitic.,1987

3. Factors analysis applied to the wine descriptors.;S. Wu;J. Fd. Sci.,1977

4. Spectrophotometeric determination of ethanol in wine.;A. Caputi, Jr.;Am. J. Enol. Vitic.,1968

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1. Specific Features of Table Wine Production Technology;Science and Technology of Fruit Wine Production;2017

2. Science and Technology of Fruit Wines;Science and Technology of Fruit Wine Production;2017

3. Ethanol and its Halal status in food industries;Trends in Food Science & Technology;2016-12

4. Fermentation of Apple Juice with a Selected Yeast Strain Isolated from the Fermented Foods of Himalayan Regions and Its Organoleptic Properties;Frontiers in Microbiology;2016-06-28

5. Current Awareness in Flavour and Fragrance;Flavour and Fragrance Journal;2003

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