Effect of Methode Champenoise process on aroma of four V. vinifera varieties

American Journal of Enology and Viticulture

Volumn 49, Issue 3, 1998, Pages 289-294

  De La Presa Owens, C ^a   Schlich, P ^b   Davies, H D ^c   Noble, A C ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b CEMAGREF   (France)

^c Schramsberg Winery   (United States)

Author keywords

Base wine; Descriptive analysis; Flavor; Sensory; Sparkling wine

Indexed keywords

AROMA; METHODE CHAMPENOISE; PRINCIPAL COMPONENT ANALYSIS; WINE PRODUCTION;

EID: 0031770567     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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