Factors influencing the aroma composition of chardonnay wines

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 28, 2014, Pages 6512-6534

  Gambetta, Joanna M ^a   Bastian, Susan E P ^a   Cozzolino, Daniel ^a   Jeffery, David W ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

aging; Chardonnay; grape; viticulture; volatile compounds; wine aroma; winemaking

Indexed keywords

AGING OF MATERIALS; FERMENTATION; ODORS; VOLATILE ORGANIC COMPOUNDS; STAINLESS STEEL;

CHARDONNAY; GRAPE; VITICULTURE; VOLATILE COMPOUNDS; WINE AROMAS; WINEMAKING;

WINE;

ALCOHOL; VOLATILE ORGANIC COMPOUND;

ANALYSIS; CHEMISTRY; ENVIRONMENT; FERMENTATION; FOOD QUALITY; FRUIT; GROWTH, DEVELOPMENT AND AGING; METABOLISM; ODOR; SACCHAROMYCES; VITIS; WINE;

ENVIRONMENT; ETHANOL; FERMENTATION; FOOD QUALITY; FRUIT; ODORS; SACCHAROMYCES; SMELL; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

VITACEAE; VITIS VINIFERA;

EID: 84904437993     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501945s     Document Type: Review

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