ber Ver nderungen der Aromastoffe w hrend der Flaschenlagerung von Wei weinen der Rebsorte Riesling
- 1 February 1985
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 180 (2) , 109-116
- https://doi.org/10.1007/bf01042633
Abstract
No abstract availableThis publication has 29 references indexed in Scilit:
- Effect of fermentation conditions and aging temperature on volatile ester contents in wine.Agricultural and Biological Chemistry, 1981
- OCCURRENCE AND FORMATION OF DAMASCENONE, TRANS‐2,6,6‐TRIMETHYL‐l‐CROTONYL‐CYCLOHEXA‐1,3‐DIENE, IN ALCOHOLIC BEVERAGESJournal of Food Science, 1980
- Volatile aroma components of Australian port winesJournal of the Science of Food and Agriculture, 1980
- Aroma of Muscat grape varietiesJournal of Agricultural and Food Chemistry, 1975
- An Investigation of the Tea Aroma. Part I. New volatile black tea constituentsHelvetica Chimica Acta, 1974
- Modellreaktionen zur Biosynthese von Verbindungen der Damascon‐Reihe und ihre präparative AnwendungHelvetica Chimica Acta, 1973
- COLORIMETRIC FURFURAL MEASUREMENT AS AN INDEX OF DETERIORATION IN STORED CITRUS JUICESJournal of Food Science, 1972
- Popcorn flavor: identification of volatile compoundsJournal of Agricultural and Food Chemistry, 1970
- Thermal degradation of carbohydrates; a reviewJournal of Agricultural and Food Chemistry, 1969
- 245. Zur Kenntnis ätherischer Öle 5. Mitteilung [1] Zwei Monoterpenoxide aus dem sog. «destillierten» Limetten‐Öl (Citrus medica L., var. Acida Brandis; Citrus aurantifolia Swingle)Helvetica Chimica Acta, 1966