Some observations about the correlation between the amino acid content of musts and wines of the Chardonnay variety and their fermentation aromas

American Journal of Enology and Viticulture

Volumn 50, Issue 3, 1999, Pages 253-258

  Guitart, Ana ^a   Hernández Orte, Puri ^a   Ferreira, Vicente ^a   Peña, Cristina ^b   Cacho, Juan ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b Cia Vitivinicola Aragonesa S A   (Spain)

Author keywords

Amino acids; Aromas; Chardonnay; Must; Wine

Indexed keywords

3 HEXENOL; AMINO ACID ANALYSIS; AROMA; BENZYL ALCOHOL; DETERMINATION OF CONTENT; FERMENTATION; MUST; WINE;

EID: 0344117840     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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