Carien Coetzee (Author), Elizma Van Wyngaard (Author), Katja Šuklje (Author), Antonio C. Silva-Ferreira (Author), Wessel Johannes Du Toit (Author)

Abstract

Chemical and sensory study on the evolution of aromatic and nonaromatic compounds during the progressive oxidative storage of a Sauvignon blanc wine

Keywords

Sauvignon blanc;oxygen;wine aroma;sensory perception;

Data

Language: English
Year of publishing:
Typology: 1.01 - Original Scientific Article
Organization: UNG - University of Nova Gorica
UDC: 634.8+663.2
COBISS: 4595707 Link will open in a new window
ISSN: 0021-8561
Views: 4347
Downloads: 0
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Other data

URN: URN:SI:UNG
Type (COBISS): Not categorized
Pages: str. 7979-7993
Volume: ǂVol. ǂ64
Issue: ǂno. ǂ42
Chronology: 2016
DOI: 10.1021/acs.jafc.6b02174
ID: 9234948