| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7588773 | Food Chemistry | 2016 | 44 Pages |
Abstract
Fermentative compounds (aromatic buffer) were found at significantly higher levels in Pinot Noir wines, which would explain the fact that these wines were more difficult to describe in comparison with Chardonnay base wines.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Paula Herrero, Pilar Sáenz-Navajas, Laura Culleré, Vicente Ferreira, Amelie Chatin, Vincent Chaperon, François Litoux-Desrues, Ana Escudero,