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Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS
Volatile aroma compounds are synthesized by wine yeast during wine fermentation. In this study the volatile aroma composition of two varieties of mango wine were determined to differentiate and characterize the wines. The wine was produced from the fruits of two varieties of mango cultivars namely B...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer-Verlag
2010
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3450322/ https://ncbi.nlm.nih.gov/pubmed/23100826 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s12088-010-0028-7 |
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