The impact of dealcoholization on the flavour of wine

Relating concentration of aroma compounds to sensory data using PLS analysis

authored by

U. Fischer, Ralf Günter Berger, A. Håkansson, A.C. Noble

Organisation(s)

Institute of Food Chemistry

External Organisation(s)

VIN & Sprit
University of California (UCLA)

Type

Conference contribution

Pages

335-338

Publication date

1996

Publication status

Published

Electronic version(s)

https://doi.org/10.1533/9781845698232.6.335 (Access: Closed)