Use of an experimental design model to determine the impact of different fermentation parameters on the development of flavour compounds in wine
Metadata only
Datum
2006Typ
- Journal Article
Publikationsstatus
publishedZeitschrift / Serie
VitisBand
Seiten / Artikelnummer
Verlag
Institut für Rebenzüchtung GeilweilerhofThema
Fruit crop; Spermatophyta; Angiospermae; Dicotyledones; Vitidaceae; Wine; Vitis; Enology; Wine making; Flavor; Fermentation; Modeling; Experimental designOrganisationseinheit
03240 - Amadò, Renato