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1. Comparison of aroma-related compounds of carbonic maceration and traditional young red winemaking in case of Merlot by means of targeted metabolomic approach Urška Vrhovšek, Cesare Lotti, Melita Sternad Lemut, 2016, unpublished conference contribution Found in: ključnih besedah Keywords: Merlot (Vitis vinifera L.), wine aroma, wine sensory evaluation, targeted metabolomics, carbonic maceration Published: 18.04.2017; Views: 4049; Downloads: 0 Fulltext (846,88 KB)

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