Influence of Juice Pressing Conditions on Polyphenols, Antioxidants, and Varietal Aroma of Sauvignon blanc Microferments
Author:
Affiliation:
1. Wine Science Programme, The University of Auckland, Private Bag 92019, Auckland, New Zealand
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf100200e
Reference41 articles.
1. Effect of Skin Contact and Pressure on the Composition of Sauvignon Blanc Must
2. Identification of a powerful aromatic component ofVitis vinifera L. var. sauvignon wines: 4-mercapto-4-methylpentan-2-one
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