Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine.

Olejar, Kenneth J

Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine. [electronic resource] - Food chemistry Sep 2015 - 181-9 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1873-7072

10.1016/j.foodchem.2015.03.040 doi


Antioxidants
Food Handling--methods
Fruit--chemistry
Odorants
Phenols--analysis
Polyphenols
Wine--analysis