Contribution of grape skin and fermentation microorganisms to the development of red- and black-berry aroma in merlot wines

Journal International des Sciences de la Vigne et du Vin

Volumn 45, Issue 1, 2011, Pages 27-37

  Pineau, Bénédicte ^a   Barbe, Jean Christophe ^a   Van Leeuwen, Cornelis ^a   Dubourdieu, Denis ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Aroma origins; Grape skins; Precursors; Red wines; Red and black berry aroma

Indexed keywords

VITACEAE;

EID: 79960689315     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: 10.20870/oeno-one.2011.45.1.1485     Document Type: Article

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