Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines
Version 2 2024-06-03, 09:12
Version 1 2021-01-01, 00:00
journal contribution
posted on 2024-06-03, 09:12 authored by D Espinase Nandorfy, T Siebert, F Watson, Russell KeastRussell Keast, IL FrancisUnderstanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines
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Location
London, Eng.Language
EnglishPublication classification
C1 Refereed article in a scholarly journalJournal
Australian Journal of Grape and Wine ResearchVolume
28Pagination
424-438ISSN
1322-7130eISSN
1755-0238Issue
3Publisher
WILEYUsage metrics
Keywords
Science & TechnologyLife Sciences & BiomedicineFood Science & TechnologyHorticultureAgricultureexperimental designinteractionsQDAvolatileswine aromaREVISITING PSYCHOPHYSICAL WORKQUALITATIVE ODOR PROPERTIESCHARACTER IMPACT ODORANTSSAUVIGNON BLANC WINESKEY AROMASENSORY CHARACTERISTICSDETECTION THRESHOLDSFERMENTATION ESTERSRED WINESFLAVOR3008 Horticultural production
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