Chemical and sensory characterization of the aroma of ‘Chardonnay’ musts fermented with different nitrogen sources
This work studies the influence of two different nitrogen sources added to the must on aromatic series and sensory profile of ‘Chardonnay’ wines. Volatile compounds were classified into six odorant series and the total intensities for every aromatic series were calculated as sum of the OAV of each o...
Guardat en:
| Autors principals: | , , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
EDP Sciences
2018-01-01
|
| Col·lecció: | Ciência e Técnica Vitivinícola |
| Matèries: | |
| Accés en línia: | https://www.ctv-jve-journal.org/articles/ctv/pdf/2018/02/ctv20183302p116.pdf |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|