Aromatic compounds in wines produced during fermentation: Effect of three red cultivars

International Journal of Food Properties

Volumn 10, Issue 4, 2007, Pages 867-875

  Vilanova, Mar ^a   Corts, Sandra ^b   Santiago, Jos Luis ^a   Martnez, Carmen ^a   Fernndez, Esperanza ^c  

^a MISIÓN BIOLÓGICA DE GALICIA CSIC   (Spain)

^b Estacin de Viticultura y Enologa de Galicia   (Spain)

^c UNIVERSITY OF VIGO   (Spain)

Author keywords

Cao Bravo; Cao Longo; Cao Tinto; Gas Chromatography; Principal Components Analysis; Wine aroma

Indexed keywords

AROMATIC COMPOUNDS; ESTERS; FERMENTATION; GAS CHROMATOGRAPHY; PRINCIPAL COMPONENT ANALYSIS;

BRAVO WINES; CAO BRAVO; CAO LONGO; CAO TINTO; WINE AROMA;

WINE;

VITACEAE;

EID: 35649027948     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910601161615     Document Type: Article

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