: J. agric. food chem. | Effect of vine water and nitrogen status, as well as temperature, on some aroma compounds of aged red Bordeaux wnes
2019
Le Menn, Nicolas | Van Leeuwen, Cornelis | Picard, Magali | Riquier, Laurent | De Revel, Gilles | Marchand, Stéphanie
Wine aging bouquet is defined as a positive, complex evolution of aromas during bottle aging. The aim of this study was to look for the link between some of the vine status parameters and the development, during wine aging, of volatile compounds such as D
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Эту запись предоставил Institut national de la recherche agronomique
