Chemical and sensory characterisation of the aroma of Çalkarası rosé wine

Australian Journal of Grape and Wine Research

Volumn 20, Issue 3, 2014, Pages 340-346

  Darici, M ^a   Cabaroglu, T ^a   Ferreira, V ^b   Lopez, Ricardo ^a,b  

^a CUKUROVA UNIVERSITY   (Turkey)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Aroma; Flavour; GC O; OAV; Ros wine; Sensory analysis

Indexed keywords

EID: 84908099075     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/ajgw.12095     Document Type: Article

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