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

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 6, 1997, Pages 2225-2228

  Carnacini, Alberta ^a   Antonelli, Andrea ^b   Galletti, Guido C ^b   Natali, Nadia ^b   Farris, Giovanni A ^c  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF SASSARI   (Italy)

Author keywords

Flavor; Gas chromatography mass spectrometry; Saccharomyces cerevisiae var. bayanus; Saccharomyces cerevisiae var. prostoserdovii; Sherry; Vernaccia di Oristano; Yeasts

Indexed keywords

SACCHAROMYCES CEREVISIAE;

EID: 0003058420     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960653s     Document Type: Article

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