Influence of Blending on the Aroma of Malvasia istriana Wine

Food Technology and Biotechnology

Volumn 41, Issue 4, 2003, Pages 305-314

  Ganić, Karin Kovačević ^a   Staver, Mario ^b   Peršurić, Dordano ^b   Banović, Mara ^a   Komes, Draženka ^a   Gracin, Leo ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b Institute of Agriculture and Tourism   (Croatia)

Author keywords

Blending; Malvasia istriana; Solid phase microextraction (SPME); Volatile compounds

Indexed keywords

AGEING PROCESSES; SOLID PHASE MICROEXTRACTION (SPME);

AROMATIC COMPOUNDS; BLENDING; ETHANOL; FERMENTATION; FLAVORS; FOOD PROCESSING; FRUITS; MATHEMATICAL MODELS; NEURAL NETWORKS; OPTIMIZATION; VOLATILE ORGANIC COMPOUNDS;

WINE;

VITIS; VITIS SP.; VITIS VINIFERA;

EID: 0347527378     PISSN: 13309862     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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