Effect of maceration time and the addition of enzymes on the amino acid composition of musts and wines and its influence on wine aroma;Influencia del tiempo de maceración y de la adición de enzimas sobre la composición de los aminoácidos de mostos y vinos y su relación con el aroma

Food Science and Technology International

Volumn 4, Issue 6, 1998, Pages 407-418

  Hernandez Orte, P ^a   Guitart, A ^a   Ferreira, V ^a   Gracia, J ^a   Cacho, J ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

amino acids; aroma; enzymes; maceration; must; wine

Indexed keywords

EID: 0032271309     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329800400605     Document Type: Article

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