Chapter Management of Wine Aroma Compounds: Principal Basis and Future Perspectives

Wine's aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other non-volatile substances of the wine as precursors of wine's aroma, known as primary aromas, which give the aroma...

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Главный автор:	G. Pereira, Antia (auth)
Другие авторы:	Jesus, Simal-Gandara (auth), Maria, Fraga (auth), Paula, Garcia-Oliveira (auth), Maria, Carpena (auth), Cecilia, Jimenez-Lopez (auth), Catarina, Lourenço-Lopes (auth), Lillian, Barros (auth), C.F.R. Ferreira, Isabel (auth), Angel, Prieto (auth)
Формат:	Электронный ресурс Глава книги
Язык:	английский
Опубликовано:	InTechOpen 2020
Предметы:	Agricultural science wine, aroma, compounds, grapes, volatile
Online-ссылка:	DOAB: download the publication DOAB: description of the publication
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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Chapter Management of Wine Aroma Compounds: Principal Basis and Future Perspectives

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