Aroma impact of ascorbic acid and glutathione additions to Sauvignon blanc at harvest to supplement sulfur dioxide

Aroma impact of ascorbic acid and glutathione additions to Sauvignon blanc at harvest to supplement sulfur dioxide

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Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Otros Autores:	Makhotkina, Olga, Araujo, Leandro D., Olejar, Ken, Herbst-Johnstone, Mandy, Fedrizzi, Bruno, Kilmartin, Paul A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 65, no. 3 (2014), p. 388-393
Materias:	Enología Vinos Sabor Acido ascórbico Péptidos Dióxido de azufre Tioles Esteres Sauvignon blanc Aroma Glutatión
Publicación relacionada:	Contenido en: American journal of enology and viticulture

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