Characterization of Fruity Aroma Modifications in Red Wines during Malolactic Fermentation
Author:
Affiliation:
1. Université de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, 33882 Villenave d’Ornon, France
2. INRA, ISVV, USC 1366 Oenologie, 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/jf303238n
Reference72 articles.
1. de Revel, G.Le diacétyle, les composés dicarbonylés et leurs produits de réactions dans les vins. Thesis 190,University Bordeaux II, 1992.
2. Methionine catabolism and production of volatile sulphur compounds by OEnococcus oeni
3. SENSORY PANEL TRAINING AND SCREENING FOR DESCRIPTIVE ANALYSIS OF THE AROMA OF PINOT NOIR WINE FERMENTED BY SEVERAL STRAINS OF MALOLACTIC BACTERIA
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