CINECA IRIS Institutional Research Information System

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

Comparison of aroma-related compounds of carbonic maceration and traditional young red winemaking in case of Merlot by means of targeted metabolomic approach

Lotti, Cesare;Vrhovsek, Urska
2016-01-01
2016
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
4.02 Abstract in Atti di convegno
File in questo prodotto:
File Dimensione Formato  
2016 Macrowine 139.pdf

accesso aperto

Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 846.88 kB
Formato Adobe PDF
Visualizza/Apri
846.88 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/37892
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact