| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602131 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠Cold treatments: Frozen grapes, dry ice and cold maceration were used as different treatments. ⺠Varieties: Cabernet Sauvignon, Monastrell and Syrah. ⺠Volatile compounds: Higher alcohols, acetates, esters and minor alcohols were studied. ⺠Moment of elaboration: At the end of alcoholic fermentation, at bottling and 6 months after bottling.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ana Moreno-Pérez, Rosario Vila-López, José Ignacio Fernández-Fernández, Adrián MartÃnez-Cutillas, RocÃo Gil-Muñoz,