AROMA COMPOSITION OF CHARDONNAY WINE

被引：0
|
作者：
SIMPSON, RF
MILLER, GC
机构：
来源：
VITIS | 1984年 / 23卷 / 02期
关键词：
D O I：
暂无
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
引用
收藏
页码：143 / 158
页数：16
相关论文
共 50 条
  • [41] Copper(II) and Sulfur Dioxide in Chardonnay Juice and Shiraz Must: Impact on Volatile Aroma Compounds and Cu Forms in Wine
    Zhang, Xinyi
    Kontoudakis, Nikolaos
    Blackman, John W.
    Clark, Andrew C.
    [J]. BEVERAGES, 2019, 5 (04):
  • [42] Effect of wine maturing on the colour and chemical properties of Chardonnay wine
    Bartkovsky, Martin
    Semjon, Boris
    Marcincak, Slavomir
    Turek, Peter
    Baricicova, Viera
    [J]. CZECH JOURNAL OF FOOD SCIENCES, 2020, 38 (04) : 223 - 228
  • [43] Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine
    Martin, Damian
    Grose, Claire
    Fedrizzi, Bruno
    Stuart, Lily
    Albright, Abby
    McLachlan, Andrew
    [J]. FOOD CHEMISTRY, 2016, 210 : 640 - 647
  • [44] Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine
    Liang, Qiang
    Yao, Yingzheng
    Zeng, Shiqin
    Xiong, Wei
    Dong, Ling
    Xuan, Pu
    [J]. Shipin Kexue/Food Science, 2020, 41 (08): : 208 - 214
  • [45] Impact of Alternative Skin Contact Procedures on the Aroma Composition of White Wine
    Bavcar, D.
    Cesnik, H. Basa
    Cus, F.
    Vanzo, A.
    Gasperlin, L.
    Kosmerl, T.
    [J]. SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2011, 32 (02) : 190 - 203
  • [46] Differences in muscat wine aroma composition depending maceration and fermentation processes
    Stoica, Felicia
    Muntean, Camelia
    Baduca, C.
    Mitroi, I. Popescu
    [J]. ROMANIAN BIOTECHNOLOGICAL LETTERS, 2015, 20 (02): : 10343 - 10351
  • [47] INFLUENCE OF THE STATE OF RIPENESS OF CHARDONNAY GRAPES ON WINE COMPOSITION .2. ALCOHOLS, ALDEHYDES AND ACETOIN
    CALLAO, MP
    BORRAS, JM
    LOPEZ, A
    RIUS, FX
    [J]. ACTA ALIMENTARIA, 1991, 20 (3-4) : 253 - 260
  • [48] Wine flavor and aroma
    Styger, Gustav
    Prior, Bernard
    Bauer, Florian F.
    [J]. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, 2011, 38 (09) : 1145 - 1159
  • [49] Characterization of major stable proteins in Chardonnay wine
    Okuda, Tohru
    Fukui, Masakazu
    Takayanagi, Tsutomu
    Yokotsuka, Koki
    [J]. FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2006, 12 (02) : 131 - 136
  • [50] EFFECT OF POMACE CONTACT ON THE FLAVOR OF CHARDONNAY WINE
    ARNOLD, RA
    NOBLE, AC
    [J]. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 1979, 30 (03): : 179 - 181
12345