GC-MS Metabolite Profiling of Extreme Southern Pinot noir Wines: Effects of Vintage, Barrel Maturation, and Fermentation Dominate over Vineyard Site and Clone Selection
Author:
Affiliation:
1. Department of Food Science, University of Otago, P.O. Box 56, Dunedin, New Zealand
2. Spectroscopy and Chemometrics Group, Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Fredriksberg C, Denmark
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05861
Reference49 articles.
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4. Differences in Odor-Active Compounds of Trincadeira Wines Obtained from Five Different Clones
5. Novello, V.; Palma, L.d.,Climate, soil and grape/wine quality/typicity in different zones or terroirs. InXIV International GESCO Viticulture Congress;Groupe d’Etude des Systemes de COnduite de la vigne (GESCO):Geisenheim, 2005; pp62–73.
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