| Title: | Comparison of aroma-related compounds of carbonic maceration and traditional young red winemaking in case of Merlot by means of targeted metabolomic approach : / |
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| Authors: | Sternad Lemut, Melita (Author)
Lotti, Cesare (Author)
Vrhovšek, Urška (Author) |
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| Files: | This document has no files. This document may have a phisical copy in the library of the organization, check the status via COBISS.  |
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| Language: | English |
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| Work type: | Not categorized (r6) |
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| Tipology: | 3.15 - Unpublished Conference Contribution |
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| Organization: | UNG - University of Nova Gorica |
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| Keywords: | Merlot (Vitis vinifera L.), wine aroma, wine sensory evaluation, targeted metabolomics, carbonic maceration |
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| Year of publishing: | 2016 |
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| COBISS_ID: | 4767739 |
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| URN: | URN:SI:UNG:REP:PUJBJ8TY |
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| Views: | 4046 |
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| Downloads: | 0 |
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| Metadata: |     |
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| Categories: | Document is not linked to any category. |
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