The research of factors affecting the amount of aromatic compounds in white muscat wine samples
Author:
Affiliation:
1. Azerbaijan State Agrarian University, Republik of Azerbaijan
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100493&tlng=en
Reference13 articles.
1. Changes in the aromatic compounds content in the muscat wines as a result of the application of ultrasound during pre-fermentative maceration;Aragón-García F.;Foods,2021
2. The effect of ‘Terroir’ on phenolic and aroma compounds in wine;Bayram M.;Gaziosmanpasha Journal of Scientific Research,2016
3. Determination of aroma compounds in Erciş grape cultivar;Baytin R.;Acta Biologica Turcica,2018
4. Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions;Cheng G.;Food Science and Technology,2015
5. Wine technology;Fataliyev H. K.,2011
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