Effect of Vine Water and Nitrogen Status, as Well as Temperature, on Some Aroma Compounds of Aged Red Bordeaux Wines-Reference-Cited by-同舟云学术

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Effect of Vine Water and Nitrogen Status, as Well as Temperature, on Some Aroma Compounds of Aged Red Bordeaux Wines

Published:2019-06-02 Issue:25 Volume:67 Page:7098-7109
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Le Menn Nicolas¹²,van Leeuwen Cornelis³,Picard Magali¹²,Riquier Laurent¹²,de Revel Gilles¹²,Marchand Stephanie¹²^ORCID

Affiliation:

1. ISVV, EA 4577, Unité de Recherche OENOLOGIE, University of Bordeaux, F-33882 Villenave d’Ornon, France

2. ISVV, USC 1366 OENOLOGIE, INRA, F-33882 Villenave d’Ornon, France

3. ISVV, EGFV, Bordeaux Sciences Agro, INRA, University of Bordeaux, F-33882 Villenave d’Ornon, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b00591

Reference50 articles.

1. The concept of terroir in viticulture

2. Woodhead Publishing Series in Food Science, Technology and Nutrition;Van Leeuwen C.,2010

3. Soil-related terroir factors: a review

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