| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541263 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠This is the first systematic study on the volatile profile of Negroamaro wines. ⺠This work identified and quantified all the wine volatile compounds. ⺠The calculated odourant concentrations were correlated to wine sensory features. ⺠For the first time aromatic patterns typical of Negroamaro wine were identified. ⺠The paper contributes to the discussion about wine geographical origin and variety.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M. Tufariello, S. Capone, P. Siciliano,