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

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 (Avtor), Cesare Lotti (Avtor), Urška Vrhovšek (Avtor)

Povzetek

Ključne besede

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

Podatki

Jezik:	Angleški jezik
Leto izida:	2016
Tipologija:	3.15 - Prispevek na konferenci brez natisa
Organizacija:	UNG - Univerza v Novi Gorici
UDK:	634.8+663.2
COBISS:	4767739
Št. ogledov:	4190
Št. prenosov:	0
Ocena:	0 (0 glasov)
Metapodatki:

Ostali podatki

URN:	URN:SI:UNG
Vrsta dela (COBISS):	Delo ni kategorizirano
ID:	9602537

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