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Comparison of aroma-related compounds of carbonic maceration and traditional young red winemaking in case of Merlot by means of targeted metabolomic approach

Authors :
Sternad Lemut, M.
Lotti, C.
Vrhovsek, U.
Publication Year :
2016

Subjects

Subjects :
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI

Details

Language :
English
Database :
OpenAIRE
Accession number :
edsair.od......3669..cd8259b12871d1ff6dc04046d539c6b1

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Authors Abstract Subjects Details