Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles

Journal article

Open access

Peer reviewed

Foods, Vol.9(4), 499

2020

Handle:

https://hdl.handle.net/10863/28266

Files and links (2)

pdf

foods-09-004991.45 MBDownload View

Open Access

url

https://www.mdpi.com/2304-8158/9/4/499/htmView

Title: Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles
Creators: Amanda Dupas de Matos
Edoardo Longo - Free University of Bozen-Bolzano
Danila Chiotti - Institute for Fruit Growing and Viticulture, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy.
Ulrich Pedri - Institute for Fruit Growing and Viticulture, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy.
Daniela Eisenstecken - Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy.
Christof Sanoll - Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy.
Peter Robatscher - Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy.
Emanuele Boselli
Publication Details: Foods, Vol.9(4), 499
ISSN: 2304-8158
Identifiers: 991006484995101241
Web of Science ID: WOS:000537220500097
Academic Unit: Institute for Agricultural Chemistry and Food Quality
Institute for Fruit Growing and Viticulture
Language: English
Resource Type: Journal article

3 File views/ downloads

3 Record Views