Vinification effects on the sensory, colour and GC profiles of Pinot noir wines from British Columbia

Author： Girard B.   Yuksel D.   Cliff M.A.   Delaquis P.   Reynolds A.G.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.34, Iss.6, 2001-01, pp. : 483-499

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

Related content

Sensory and compositional profiles of British Columbia Chardonnay and Pinot noir wines

By Cliff M.A.   Dever M.C.  

Food Research International, Vol. 29, Iss. 3, 1996-04 ,pp. : 317-323

Elsevier

Access to resources Recommend Favorite

Comparison of wine discrimination with orthonasal and retronasal profilings. Application to Burgundy Pinot Noir wines - the RV-coefficient

By Aubry V.   Schlich P.   Issanchou S.   Etievant P.  

Food Quality and Preference, Vol. 10, Iss. 4, 1999-07 ,pp. : 253-259

Elsevier

Access to resources Recommend Favorite

Genotypic effects on sensory profiles of drinks made from juice of red raspberries (Rubus idaeus L.)

By Harrison R.E.   Muir D.D.   Hunter E.A.  

Food Research International, Vol. 31, Iss. 4, 1998-05 ,pp. : 303-309

Elsevier

Access to resources Recommend Favorite

Influence of the addition of sulphur dioxide and must hyperoxidation on the phenolic fractions during vinification of Sherry wines

By Mayen M.   Merida J.   Medina M.  

Food Chemistry, Vol. 56, Iss. 1, 1996-05 ,pp. : 7-13

Elsevier

Access to resources Recommend Favorite

Antioxidant and antimicrobial activities of native Rosa sp. from British Columbia, Canada

By Yi Ocksook   Jovel Eduardo M.   Towers G. H. Neil   Wahbe Tanya R.   Cho Dongwuk  

International Journal of Food Sciences and Nutrition, Vol. 58, Iss. 3, 2007-05 ,pp. : 178-189

Informa Healthcare

Access to resources Recommend Favorite