✦ LIBER ✦

Comparative Study of Aromatic Compounds in Young Red Wines from Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet Varieties in China

✍ Scribed by M. Zhang; Q. Xu; C. Duan; W. Qu; Y. Wu

Book ID: 111405180
Publisher: Institute of Food Technologists
Year: 2007
Tongue: English
Weight: 111 KB
Volume: 72
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2007.00357.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Comparative study of phenolic compounds

Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters

✍ Bai, Bianxia; He, Fei; Yang, Lili; Chen, Feng; Reeves, Malcolm J.; Li, Jingming 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 969 KB

Identification of impact odorants of you

Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study

✍ L�pez, Ricardo; Ferreira, Vicente; Hern�ndez, Purificaci�n; Cacho, Juan F 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 92 KB

An Aroma Extract Dilution Analysis (AEDA) has been carried out on three monovarietal young red wines plus a mixture of wines aged one year. The aromograms contain 85 odour-active regions classi®ed in four categories of intensity. The 11 most powerful odorants, 14 out of the 17 second-most powerful,