Effect of enzymatic aroma release on the volatile compounds of white wines presenting different aroma potentials

Journal of the Science of Food and Agriculture

Volumn 85, Issue 2, 2005, Pages 199-205

  Rocha, Sílvia M ^a   Coutinho, Paula ^a   Delgadillo, Ivonne ^a   Dias Cardoso, António ^b   Coimbra, Manuel A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b Estacao Vitivinicola da Bairrada   (Portugal)

Author keywords

Aroma release enzymatic treatment; Bical; Fern o Pires; Maria Gomes; Volatiles; Wine

Indexed keywords

EID: 12344273765     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1937     Document Type: Article

References (32)

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