Effect of different maceration treatments on free and bound varietal aroma compounds in wine of Vitis vinifera L. cv. malvazija istarska bijela

Food Technology and Biotechnology

Volumn 46, Issue 1, 2008, Pages 86-92

  Radeka, Sonja ^a   Herjavec, Stanka ^b   Peršurić, Dordano ^a   Lukić, Igor ^a   Sladonja, Barbara ^a  

^a Institute of Agriculture and Tourism   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Cryomaceration; Maceration at 20 C; Malvazija istarska wines; Monoterpenes; Phenols; Varietal aroma

Indexed keywords

CRYOMACERATION; MACERATION TREATMENTS; MONOTERPENIC ALCOHOLS; OCTADECYLSILICA; SENSORY EVALUATION; TOTAL PHENOLS; VARIETAL AROMAS; VITIS VINIFERA;

ALCOHOLS; GAS CHROMATOGRAPHY; ODORS; PHENOLS; WINE;

MONOTERPENES;

VITACEAE; VITIS VINIFERA;

EID: 44449102301     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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