Moreno-Pérez, Ana <br/><br/>
Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties.  [electronic resource] 

 -  Food chemistry  Aug 2013 
 - 770-6 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2013.01.052  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cold Temperature<br/>Fermentation<br/>Food Handling--methods<br/>Vitis--chemistry<br/>Volatile Organic Compounds--analysis<br/>Wine--analysis