| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539091 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Amarone wine could be differentiated by sugar, aromatic compounds and amino acids. ⺠Older vintages are enriched into amino acids. ⺠Aromatic compounds and sugars characterised younger vintages.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Roberto Consonni, Laura Ruth Cagliani, Valeria Guantieri, Barbara Simonato,