Abbott, N. A., B. G. Coombe, and P. J. Williams.
"The Contribution of Hydrolyzed Flavor Precursors to Quality Differences in Shiraz Juice and Wines: An Investigation by Sensory Descriptive Analysis." American Journal of Enology and Viticulture
42.3
(1991):
167-174.
Web. 29 Mar. 2024.