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Aroma of sherry wines

✍ Scribed by A. Dinsmoor Webb; Ann C. Noble


Publisher
John Wiley and Sons
Year
1976
Tongue
English
Weight
630 KB
Volume
18
Category
Article
ISSN
0006-3592

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## Abstract Aroma components of ine resulting from fermentation of grape must from the Verdejo cultivar ere isolated by continuous liquid‐liquid extraction and further fractionation on a silica gel column. One hundred and thirty‐to substances, including alcohols, esters, carbonyl compounds, terpene