Dynamic changes in volatile compounds during fermentation of Cabernet Sauvignon grapes with and without skins

Dynamic changes in volatile compounds during fermentation of Cabernet Sauvignon grapes with and without skins

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Bibliographic Details
Published in:American journal of enology and viticulture
Other Authors: Callejón, Raquel M., Margulies, Benjamin, Hirson, Gregory D., Ebeler, Susan E.
Format: Sin ejemplares
Language:Inglés
Series:American journal of enology and viticulture
v. 63, no. 3 (2012), p. 301-312
Subjects:
Enología
Vid
Variedades
Fermentación
Epidermis
Compuesto volátil
Vinos
Acetatos - ésteres
Acidos grasos
Esteres
Aldehídos
Alcoholes
Cabernet Sauvignon
Norisoprenoides
Related Items:Contained in: American journal of enology and viticulture
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