Aroma enhancement in wines from different grape varieties using exogenous glycosidases

JOURNAL ARTICLE

Year: 2004 Journal: Food Chemistry Vol: 92 (4)Pages: 627-635 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2004.08.025

Keywords:

Aroma Food science Chemistry Fermentation Sensory analysis Wine Quantitative Descriptive Analysis Aroma of wine Malolactic fermentation Biology

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106

Cited By

2.75

FWCI (Field Weighted Citation Impact)

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0.88

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Fermentation and Sensory Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Horticultural and Viticultural Research

Life Sciences → Agricultural and Biological Sciences → Plant Science

Biochemical and biochemical processes

Life Sciences → Biochemistry, Genetics and Molecular Biology → Biotechnology