Influence of Storage Conditions on the Formation of Some Volatile Compounds in White Fortified Wines (Vins doux Naturels) during the Aging Process
Author:
Affiliation:
1. Faculté d'Oenologie, Université de Bordeaux II, 351 Cours de la Libération, F-33405 Talence Cedex, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9913209
Reference19 articles.
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