lecture at the 6th International Conference on Macromolecules and Secondary Metabolites of Grapevine and Wine (Macrowine 2016), Changins, Nyon, Switzerland, June 27-30, 2016
Melita Sternad Lemut (Author), Cesare Lotti (Author), Urška Vrhovšek (Author)

Abstract

Comparison of aroma-related compounds of carbonic maceration and traditional young red winemaking in case of Merlot by means of targeted metabolomic approach

Keywords

Merlot (Vitis vinifera L.);wine aroma;wine sensory evaluation;targeted metabolomics;carbonic maceration;

Data

Language: English
Year of publishing:
Typology: 3.15 - Unpublished Conference Contribution
Organization: UNG - University of Nova Gorica
UDC: 634.8+663.2
COBISS: 4767739 Link will open in a new window
Views: 4190
Downloads: 0
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

URN: URN:SI:UNG
Type (COBISS): Not categorized
ID: 9602537
Recommended works:
, lecture at the 6th International Conference on Macromolecules and Secondary Metabolites of Grapevine and Wine (Macrowine 2016), Changins, Nyon, Switzerland, June 27-30, 2016
, lecture at the 6th International Conference on Macromolecules and Secondary Metabolites of Grapevine and Wine (Macrowine 2016), Changins, Nyon, Switzerland, June 27-30, 2016
, no subtitle data available
, diplomsko delo
, how to assess red grape aromatic maturity with simple physiological indicators