Comparison of aroma-related compounds of carbonic maceration and traditional young red winemaking in case of Merlot by means of targeted metabolomic approach
2016
2017-04-18 11:22:36
1033
Merlot (Vitis vinifera L.), wine aroma, wine sensory evaluation, targeted metabolomics, carbonic maceration
r6
Melita
Sternad Lemut
70
Cesare
Lotti
70
Urška
Vrhovšek
70
COBISS_ID
3
4767739
NUK URN
18
URN:SI:UNG:REP:PUJBJ8TY
2016_Macrowine_139.pdf
867204
Predstavitvena datoteka
2017-04-18 11:23:52