flavor compounds
- You have accessRestricted accessInfluence of Vinification Treatments on Aroma Constituents and Sensory Descriptors of Pinot noir WinesBenoit Girard, Thomas G. Kopp, Andrew G. Reynolds, Margaret CliffAm J Enol Vitic. 1997 48: 198-206 ; DOI: 10.5344/ajev.1997.48.2.198Benoit GirardAgriculture and Agri-Food Canada, Pacific Agricultural Research Centre, Summerland, British Columbia, V0H 1Z0 Canada.Thomas G. KoppAgriculture and Agri-Food Canada, Pacific Agricultural Research Centre, Summerland, British Columbia, V0H 1Z0 Canada.Andrew G. ReynoldsAgriculture and Agri-Food Canada, Pacific Agricultural Research Centre, Summerland, British Columbia, V0H 1Z0 Canada.Margaret CliffAgriculture and Agri-Food Canada, Pacific Agricultural Research Centre, Summerland, British Columbia, V0H 1Z0 Canada.
- You have accessRestricted accessReassessment of the Influence of Malolactic Fermentation on the Concentration of Diacetyl in WinesBrigitte Martineau, Thomas Henick-Kling, Terry AcreeAm J Enol Vitic. 1995 46: 385-388 ; DOI: 10.5344/ajev.1995.46.3.385Brigitte MartineauDepartment of Food Science and Technology, Cornell University, Geneva, NY 14456, USA.Thomas Henick-KlingDepartment of Food Science and Technology, Cornell University, Geneva, NY 14456, USA.Terry AcreeDepartment of Food Science and Technology, Cornell University, Geneva, NY 14456, USA.