| 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: | ID Sternad Lemut, Melita, Univerza v Novi Gorici (Author)
ID Lotti, Cesare, Fundazione Edmund Mach (Author)
ID Vrhovšek, Urška, Fundazione Edmund Mach (Author) |
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| Files: |
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| Language: | English |
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| Work type: | Not categorized |
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| Typology: | 3.15 - Unpublished Conference Contribution |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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| Publication status: | Published |
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| Year of publishing: | 2016 |
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| PID: | 20.500.12556/RUNG-3062-6d694cfb-d675-eeed-abd2-f56d7e2ae086 |
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| COBISS.SI-ID: | 4767739 |
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| NUK URN: | URN:SI:UNG:REP:PUJBJ8TY |
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| Publication date in RUNG: | 18.04.2017 |
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| Views: | 5006 |
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| Downloads: | 0 |
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