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Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins

Raquel M. Callejón, Benjamin Margulies, Gregory D. Hirson, Susan E. Ebeler
Am J Enol Vitic.  2012  63: 301-312  ; DOI: 10.5344/ajev.2012.12009

Article Information

vol. 63 no. 3

DOI 
https://doi.org/10.5344/ajev.2012.12009
Published By 
American Journal of Enology and Viticulture
History 
  • Received January 2012
  • Revision received May 2012
  • Accepted May 2012
  • Published online September 2012.

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Copyright & Usage 
©2012 by the American Society for Enology and Viticulture

Author Information

  1. Raquel M. Callejón1,
  2. Benjamin Margulies2,
  3. Gregory D. Hirson2 and
  4. Susan E. Ebeler2,*
  1. 1Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, c/P. García González 2, E- 41012, Sevilla, Spain
  2. 2Department of Viticulture and Enology, University of California, Davis, CA 95616.
  1. ↵* Corresponding author (email: seebeler{at}ucdavis.edu; tel: 530-752-0696; fax: 530-752-0382)
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Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins
Raquel M. Callejón, Benjamin Margulies, Gregory D. Hirson, Susan E. Ebeler
Am J Enol Vitic.  2012  63: 301-312  ; DOI: 10.5344/ajev.2012.12009
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