Effect of fining treatments on the aromatic potential of white wines from Muscat Ottonel and Gewurztraminer cultivars

Sciences des Aliments

Volumn 23, Issue 3, 2003, Pages 411-423

  Cabaroglu, T ^a   Razungles, A ^b,c   Baumes, R ^b   Gunata Z ^d  

^a CUKUROVA UNIVERSITY   (Turkey)

^b SPO   (France)

^c MONTPELLIER SUPAGRO   (France)

^d UNIV MONTPELLIER   (France)

Author keywords

Aroma; Fining; Glycosides; Volatiles; Wine

Indexed keywords

EID: 0347033420     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.23.411-424     Document Type: Article

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