Effect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish...
Effect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central-southeastern Spain)
About this item
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Author / Creator
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title
Language
English
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Publication information
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
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Scope and Contents
Contents
The aim of this work was to research the relationship between volatile composition of Petit Verdot red wines and the fermentation temperature. Winemaking process was carried out at 17 °C, 21 °C, and 25 °C temperatures. Solid-phase extraction (SPE) and gas chromatography–mass spectrometry (GC–MS) were used to analyse volatile compounds. The odour ac...
Alternative Titles
Full title
Effect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central-southeastern Spain)
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Record Identifier
TN_cdi_proquest_journals_2397992944
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2397992944
Other Identifiers
ISSN
1438-2377
E-ISSN
1438-2385
DOI
10.1007/s00217-020-03471-6
