Article Information
Published By
History
- Received January 2018
- Revision received May 2018
- Revision received July 2018
- Accepted August 2018
- Published online September 2018.
Article Versions
- You are currently viewing a Previous version of this article (September 26, 2018 - 13:01).
- View the most recent version of this article
Copyright & Usage
©2018 by the American Society for Enology and Viticulture
Author Information
- L. Federico Casassa1,*,
- Santiago E. Sar2,
- Esteban A. Bolcato2,
- Mariela A. Diaz-Sambueza2,
- Aníbal A. Catania2,
- Martin L. Fanzone3,
- Fernando Raco4 and
- Nora Barda5
- 1Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407
- 2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
- 3Laboratorio de Aromas y Sustancias Naturales, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
- 4Laboratorio de Cromatografía y Ensayos Especiales, Centro Lácteos PTM, Instituto Nacional de Tecnología Industrial (INTI), Buenos Aires, Argentina
- 5Instituto Nacional de Tecnología Industrial (INTI), Villa Regina, Rio Negro, Argentina
- ↵* Corresponding author (lcasassa{at}calpoly.edu; tel: 805-756-2751)