Quantitative Changes of Some Volatile Components in Vernaccia di Oristano (a Sardinian Sherry-like Wine) during Maturation-Reference-Cited by-同舟云学术

Quantitative Changes of Some Volatile Components in Vernaccia di Oristano (a Sardinian Sherry-like Wine) during Maturation

Published:1997-06-01 Issue:6 Volume:45 Page:2225-2228
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Carnacini Alberta¹,Antonelli Andrea¹,Galletti Guido C.¹,Natali Nadia¹,Farris Giovanni A.¹

Affiliation:

1. Dipartimento di Scienze e Tecnologie Agro Forestali e Ambientali, University of Reggio Calabria, Piazza S. Francesco 4, 89061 Gallina (RC), Italy, Istituto di Industrie Agrarie, University of Bologna, Via S. Giacomo 7, 40126 Bologna, Italy, Dipartimento di Chimica “G. Ciamician”, University of Bologna, Via G. Selmi 2, 40126 Bologna, Italy, and Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agroalimentari, University of Sassari, Viale Italia 39, 07100 Sassari, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960653s

Reference16 articles.

1. AOAC.Alcohols (Higher) and Ethyl Acetate in Distilled Liquors (9.091); AOAC: Washington, DC, 1984; p 184.

2. Amerine, M. A.; Ough, C. S.Methods of Analysis of Must and Wines; John Wiley and Sons: New York, 1980; pp 103−106.

3. Asai, T.Acetic Acid Bacteria; University of Tokyo Press: Tokyo, Japan, 1968; p 343.

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