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EnglishSternad Lemut, M.; Lotti, C.; Vrhovsek, U. (2016). Comparison of aroma-related compounds of carbonic maceration and traditional young red winemaking in case of Merlot by means of targeted metabolomic approach. In: 6th International Conference on macromolecules and secondary metabolites of grapevine and wine (Macrowine 2016), Changins, Nyon, Switzerland, June 27-30, 2016: 139. handle: http://hdl.handle.net/10449/37892
| Citation: | Sternad Lemut, M.; Lotti, C.; Vrhovsek, U. (2016). Comparison of aroma-related compounds of carbonic maceration and traditional young red winemaking in case of Merlot by means of targeted metabolomic approach. In: 6th International Conference on macromolecules and secondary metabolites of grapevine and wine (Macrowine 2016), Changins, Nyon, Switzerland, June 27-30, 2016: 139. handle: http://hdl.handle.net/10449/37892 |
| Internal authors: | |
| Organization unit: | Department of Food Quality and Nutrition # CRI |
| Authors: | Sternad Lemut, M.; Lotti, C.; Vrhovsek, U. |
| Title: | Comparison of aroma-related compounds of carbonic maceration and traditional young red winemaking in case of Merlot by means of targeted metabolomic approach |
| Issue Date: | 2016 |
| Scientific Disciplinary Area: | Settore CHIM/10 - Chimica Degli Alimenti |
| Language: | English |
| Nature of content: | Abstract in Atti di convegno/Conference abstract |
| Appears in Collections: | 03 - Conference object |
Files in This Item:
| File | Description | Type | License | |
|---|---|---|---|---|
| 2016 Macrowine 139.pdf | N/A | Tutti i diritti riservati (All rights reserved) | Open AccessView/Open |
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