Influence of Serving Temperature and Wine Type on Perception of Ethyl Acetate and 4-ethyl Phenol in Wine

Author: Cliff Margaret   King Marjorie  

Publisher: Routledge Ltd

ISSN: 1469-9672

Source: Journal of Wine Research, Vol.20, Iss.1, 2009-03, pp. : 45-52

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract