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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Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Otros Autores:	Callejón, Raquel M., Margulies, Benjamin, Hirson, Gregory D., Ebeler, Susan E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 63, no. 3 (2012), p. 301-312
Materias:	Enología Vid Variedades Fermentación Epidermis Compuesto volátil Vinos Acetatos - ésteres Acidos grasos Esteres Aldehídos Alcoholes Cabernet Sauvignon Norisoprenoides
Publicación relacionada:	Contenido en: American journal of enology and viticulture

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