Secondary Aroma Compounds in Fresh Grape Marc Distillates as a Result of Variety and Corresponding Production Technology
In order to investigate the composition of secondary aroma compounds of fresh grape marc distillates as a result of variety and production technology, 30 samples (6 varieties×5 samples) were analysed. White grape marc samples from Malvazija istarska, Chardonnay and Muscat Blanc were obtained as by-p...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2011-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/103571 |