Study of the content in volatile compounds during the aging of sweet Sherry wines obtained from grapes cv. Muscat and fermented under different conditions

  1. Ruiz-Bejarano, M.J.
  2. Castro-Mejías, R.
  3. Rodríguez-Dodero, M.C.
  4. García-Barroso, C.
Zeitschrift:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Datum der Publikation: 2013

Ausgabe: 237

Nummer: 6

Seiten: 905-922

Art: Artikel

DOI: 10.1007/S00217-013-2061-3 GOOGLE SCHOLAR
Datenquelle: Scopus