The influence of skin contact during alcoholic fermentation on the aroma composition of Ribolla Gialla and Malvasia Istriana Vitis vinifera (L.) grape wines

International Journal of Food Science and Technology

Volumn 46, Issue 9, 2011, Pages 1801-1808

  Bavčar, Dejan ^a   Baša Česnik, Helena ^a   Čuš, Franc ^a   Košmerl, Tatjana ^b  

^a AGRICULTURAL INSTITUTE OF SLOVENIA   (Slovenia)

^b UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Aroma compounds; Odour activity value; Skin contact; Wines

Indexed keywords

ALCOHOLIC FERMENTATION; AROMA COMPOUNDS; EXTRACTION TECHNIQUES; GRAPE WINE; METHANOL CONTENT; SKIN CONTACT; TOTAL PHENOLS; VITIS VINIFERA; VOLATILE COMPOUNDS; WINE COMPOSITION;

FERMENTATION; METHANOL; OLEFINS; PHENOLS; VOLATILE ORGANIC COMPOUNDS; WINE;

FRUITS;

VITACEAE; VITIS VINIFERA;

EID: 79960696739     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02679.x     Document Type: Article

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