| Naslov: | Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties |
|---|
| Avtorji: | ID Schelezki, Olaf, The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia (Avtor)
ID Šuklje, Katja, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia (Avtor)
ID Boss, Paul K., Commonwealth Scientific and Industrial Research Organisation, Agriculture and Food, Locked Bag 2, Urrbrae, SA 5064, Australia (Avtor)
ID Jeffery, David W., The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia (Avtor) |
|---|
| Datoteke: |
Gradivo nima datotek, ki so prostodostopne za javnost. Gradivo je morda fizično dosegljivo v knjižnici fakultete, zalogo lahko preverite v COBISS-u.  |
|---|
| Jezik: | Angleški jezik |
|---|
| Vrsta gradiva: | Delo ni kategorizirano |
|---|
| Tipologija: | 1.01 - Izvirni znanstveni članek |
|---|
| Organizacija: | UNG - Univerza v Novi Gorici
|
|---|
| Ključne besede: | Berry shrivel, Wine aroma, Sensory analysis, Water addition, Alcohol content |
|---|
| Leto izida: | 2018 |
|---|
| Št. strani: | 196-206 |
|---|
| Številčenje: | 2018, 259 |
|---|
| PID: | 20.500.12556/RUNG-4068 |
|---|
| COBISS.SI-ID: | 5133307 |
|---|
| NUK URN: | URN:SI:UNG:REP:S9FL6HIM |
|---|
| Datum objave v RUNG: | 03.04.2018 |
|---|
| Število ogledov: | 5168 |
|---|
| Število prenosov: | 0 |
|---|
| Metapodatki: |    |
|---|
|
:
|
Kopiraj citat |
|---|
| | | | Skupna ocena: | (0 glasov) |
|---|
| Vaša ocena: | Ocenjevanje je dovoljeno samo prijavljenim uporabnikom. |
|---|
| Objavi na: |  |
|---|
Postavite miškin kazalec na naslov za izpis povzetka. Klik na naslov izpiše
podrobnosti ali sproži prenos. |
