Related content

Sensory Discrimination of Dry Red Wines from Greece

By Koussissi Elisabeth   Paterson Alistair   Cristovam Eduarda  

Journal of Wine Research, Vol. 13, Iss. 2, 2002-08 ,pp. : 165-179

Routledge Ltd

Access to resources Recommend Favorite

Differentiation of co-winemaking wines by their aroma composition

By Lorenzo Cándida   Pardo Francisco   Zalacain Amaya   Alonso Gonzalo   Salinas M.  

European Food Research and Technology A, Vol. 227, Iss. 3, 2008-07 ,pp. : 777-787

Springer Publishing Company

Access to resources Recommend Favorite

The effect of roasting method on headspace composition of robusta coffee bean aroma

By Nebesny Ewa   Budryn Grażyna   Kula Józef   Majda Teresa  

European Food Research and Technology A, Vol. 225, Iss. 1, 2007-05 ,pp. : 9-19

Springer Publishing Company

Access to resources Recommend Favorite

Colour and Sensory Characteristics of Merlot Red Wines Caused by Prolonged Pomace Contact

By Yokotsuka Koki   Sato Michikatsu   Ueno Noboru   Singleton Vernon L.  

Journal of Wine Research, Vol. 11, Iss. 1, 2000-04 ,pp. : 7-18

Routledge Ltd

Access to resources Recommend Favorite

Differentiation of “Claret”, Rosé, Red and Blend wines based on the content of volatile compounds by headspace solid-phase microextraction and gas chromatography

By Cabredo-Pinillos S.   Cedrón-Fernández T.   Sáenz-Barrio C.  

European Food Research and Technology A, Vol. 226, Iss. 6, 2008-04 ,pp. : 1317-1323

Springer Publishing Company

Access to resources Recommend Favorite