Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking

Title
Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 245, Issue -, Pages 1248-1256
Publisher
Elsevier BV
Online
2017-11-30
DOI
10.1016/j.foodchem.2017.11.106

Ask authors/readers for more resources

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started