Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache Noir

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 8, 1998, Pages 3230-3237

  Schneider, R ^a   Baumes, R ^a   Bayonove, C ^a   Razungles, A ^a  

^a CEMAGREF   (France)

Author keywords

Aroma; Grenache; Oxidative aging; Sweet wine; Vins Doux Naturels

Indexed keywords

EID: 0000162938     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9710138     Document Type: Article

References (29)

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