Study of major aromatic compounds in port wines from carotenoid degradation
ACS Ferreira, J Monteiro, C Oliveira, PG de Pinho - Food Chemistry, 2008 - Elsevier
The carotenoids degradation and the formation of volatiles were examined by simulating
Port wine aging. A two year old red Port wine was saturated with oxygen, supplemented with …
Port wine aging. A two year old red Port wine was saturated with oxygen, supplemented with …
Volatile profile characterization of young Cabernet-Sauvignon wines from a new grape growing region in Brazil
LD Falcão, G De Revel, MC Perello, L Riquier… - Oeno One, 2008 - oeno-one.eu
Aims: Volatile fractions were characterized for Cabernet Sauvignon wines from four different
sites in Santa Catarina State, Brazil, a new grape growing region. Soil characteristics of the …
sites in Santa Catarina State, Brazil, a new grape growing region. Soil characteristics of the …