| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538831 | Food Chemistry | 2012 | 13 Pages |
Abstract
⺠Aromatic alcohols are in bound form and herbaceous compounds are in free form. ⺠Differences in aroma were observed in Brancellao berries from shoulders and tips. ⺠Wines from the tips have a bigger chance for very typical and peculiar nuances. ⺠Wines from shoulders have a bigger chance for very common nuances. ⺠Geraniol and linalool during ripening define the evolution of the varietal volatiles.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
R. Noguerol-Pato, C. González-Barreiro, B. Cancho-Grande, J.L. Santiago, M.C. MartÃnez, J. Simal-Gándara,