Study in aroma of sweet natural non Muscat wines 2nd part : quantitative analysis of volatil compounds taking part in aroma of sweet natural wines during ageing
This study is dedicated to quantification, by gas chromatography combined with mass spectrometry, of some volatile compounds founded during ageing of sweet natural wines. Besides determination of the thresholds olfactory perception enable us knowing better the more active compound in sweet natural w...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
1998-12-01
|
| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1710 |