The contribution of hydrolyzed flavor precursors to quality differences in Shiraz juice and wines an investigation by sensory descriptive analysis

por Abbott, N. A.
Publicado en American Journal of Enology and Viticulture

Determination of the aroma threshold of the cis and trans racemic forms of Beta-Methyl-Y-octalactone by gas chromatography-sniffing analysis

Publicado en American journal of Enology and Viticulture