Influence of supplementary irrigation on the amino acid and volatile composition of Godello wines from the Ribeiro Designation of Origin
Author:
Funder
Instituto Nacional de Tecnología Agraria y Alimentaria (INIA)
Xunta de Galicia
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
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3. Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced by Saccharomyces cerevisiae yeast strains;Blanco;Journal of the Science of Food and Agriculture,2013
4. Effects of irrigation over three years on the amino acid composition of Albariño (Vitis vinifera L.) musts and wines in two different terroirs;Bouzas-Cid;Scientia Horticulturae,2018
5. Effects of irrigation over three years on the amino acid composition of Treixadura (Vitis vinifera L.) musts and wines, and on the aromatic composition and sensory profiles of its wines;Bouzas-Cid;Food Chemistry,2018
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