Evaluation of the impact of an archaic protocol on white wine free aroma compounds

ACS Symposium Series

Volumn 1104, Issue , 2012, Pages 117-131

  Fedrizzi, Bruno ^a,b   Versini, Giuseppe ^b   Finato, Fabio ^d   Casarotti, Enrico M ^c   Nicolis, Enrico ^c   Ferrarini, Roberto ^c  

^a UNIVERSITY OF PADOVA   (Italy)

^b Unione Italiana Vini Soc Coop   (Italy)

^c UNIVERSITY OF VERONA   (Italy)

^d NONE

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; ESTERIFICATION; ESTERS; ODORS; SULFUR DIOXIDE; WINE;

AROMA COMPOUNDS; ARYL ALCOHOLS; GRAPE VARIETY; HS-SPME GC-MS; NORTHERN ITALY; PHENOLIC COMPOUNDS; VARIETAL COMPOUNDS; VARIETAL FLAVOR;

FLAVOR COMPOUNDS;

EID: 84905647339     PISSN: 00976156     EISSN: 19475918     Source Type: Book Series    
DOI: 10.1021/bk-2012-1104.ch008     Document Type: Conference Paper

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