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Title:A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles
Authors:ID Longo, Rocco, University of Tasmania (Author)
ID Blackman, John.W, Charles Sturt University (Author)
ID Antalick, Guillaume, University of Nova Gorica (Author)
ID Torley, Peter J., RMIT University (Author)
ID Rogers, Suzy.Y, Department for Primary Industry (Author)
ID Schmidtke, Leigh, Charles Sturt University (Author), et al.
Files: This document has no files that are freely available to the public. This document may have a physical copy in the library of the organization, check the status via COBISS. Link is opened in a new window
Language:English
Work type:Not categorized
Typology:1.01 - Original Scientific Article
Organization:UNG - University of Nova Gorica
Keywords:Common component and specific weights analysis, Dealcoholisation, Early harvest, Evaporative perstraction, Lower alcohol wine, Reverse osmosis, Sensory descriptive analysis, Wine
Year of publishing:2018
Number of pages:21-29
Numbering:261
PID:20.500.12556/RUNG-4088-ae44f513-ecb2-5802-8285-78f313af226b New window
COBISS.SI-ID:5223163 New window
DOI:doi.org/10.1016/j.foodchem.2018.04.013 New window
NUK URN:URN:SI:UNG:REP:BONLSRF3
Publication date in RUNG:17.09.2018
Views:3601
Downloads:0
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Record is a part of a journal

Title:Food Chemistry
Year of publishing:2018

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License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:17.09.2018

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