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Evaluation of Nonvolatile Flavor Compounds in Vidal Icewine from China

Ke Tang, Ji-Ming Li, Bei Wang, Lei Ma, Yan Xu
Am J Enol Vitic. March 2013 64: 110-117; published ahead of print October 22, 2012 ; DOI: 10.5344/ajev.2012.12037

Article Information

vol. 64 no. 1

DOI 
https://doi.org/10.5344/ajev.2012.12037
Published By 
American Journal of Enology and Viticulture
History 
  • Received February 1, 2012
  • Revision received July 1, 2012
  • Revision received August 1, 2012
  • Accepted September 1, 2012
  • Published online March 1, 2013.

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©2013 by the American Society for Enology and Viticulture

Author Information

  1. Ke Tang1,2,
  2. Ji-Ming Li3,
  3. Bei Wang1,2,
  4. Lei Ma1,2 and
  5. Yan Xu1,2,*
  1. 1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
  2. 2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
  3. 3Center of Science and Technology, Changyu Group Company Ltd., Yantai 264001, China.
  1. ↵* Corresponding author (email: yxu{at}jiangnan.edu.cn)
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Evaluation of Nonvolatile Flavor Compounds in Vidal Icewine from China
Ke Tang, Ji-Ming Li, Bei Wang, Lei Ma, Yan Xu
Am J Enol Vitic.  March 2013  64: 110-117;  published ahead of print October 22, 2012 ; DOI: 10.5344/ajev.2012.12037
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