The aroma glycosides composition of Burgundy Pinot noir must

Authors

  • D. Chassagne
  • H. Alexandre
  • C. Massoutier
  • C. Salles
  • M. Feuillat

DOI:

https://doi.org/10.5073/vitis.2000.39.177-178

Keywords:

red wine, aroma precursors, chromatography, mass spectrometry

Abstract

Research Note

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Published

2015-06-16

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Section

Article