Changes in Organic Acid Composition during Fermentation and Aging of Noble Muscadine Wine-Reference-Cited by-同舟云学术

Changes in Organic Acid Composition during Fermentation and Aging of Noble Muscadine Wine

Published:1997-03-01 Issue:3 Volume:45 Page:935-937
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lamikanra Olusola¹

Affiliation:

1. Center for Viticultural Science and Small Farm Development, Florida A&M University, Tallahassee, Florida 32307

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960447k

Reference13 articles.

1. Table Wines

2. Kassa, A. K. Changes in free amino acids and some organic compounds with maturity of the Noble cultivar ofVitis rotundifoliagrape. M.S. Thesis, Florida A&M University, Tallahassee, FL, 1995.

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