Volatile composition of Spanish red wines: effect of origin and aging time
Rubén del Barrio‐Galán, Marta Bueno‐Herrera, Pedro López de la Cuesta, Silvia Pérez‐Magariño
Topics & Concepts
AromaChemistryFood scienceWineTerpeneGas chromatography–mass spectrometryComposition (language)Sensory analysisChromatographyMass spectrometryOrganic chemistryArtLiteratureFermentation and Sensory AnalysisHorticultural and Viticultural ResearchWine Industry and Tourism