Aroma compounds in Ontario Vidal and Riesling icewines. I. Effects of harvest date-Reference-Cited by-同舟云学术

Aroma compounds in Ontario Vidal and Riesling icewines. I. Effects of harvest date

Published:2015-10 Issue: Volume:76 Page:540-549
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bowen Amy J.,Reynolds Andrew G.

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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2. Odor potency of aroma compounds in Riesling and Vidal blanc table wine and icewines by gas chromatography–olfactometry–mass spectrometry;Bowen;Journal of Agricultural & Food Chemistry,2012

3. Contribution of volatiles to rice aroma;Buttery;Journal of Agricultural & Food Chemistry,1988

4. The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximenez, Fino, Sauternes, and Cava) by gas chromatography–olfactometry and chemical quantitative analysis;Campo;Journal of Agricultural & Food Chemistry,2008

5. Comparison of some French-American hybrid wines with White Riesling using gas chromatography–olfactometry;Chisholm;American Journal of Enology & Viticulture,1994

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