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Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation.

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Title: Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation.
Authors: Liu, Di1, Xing, Ran-Ran1, Li, Zheng2, Yang, Dai-Mo1, Pan, Qiu-Hong1 panqh@cau.edu.cn
Source: European Food Research & Technology. Oct2016, Vol. 242 Issue 11, p1937-1948. 12p.
Database: Hospitality & Tourism Complete
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DbLabel: Hospitality & Tourism Complete
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PubType: Academic Journal
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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Oct2016, Vol. 242 Issue 11, p1937-1948. 12p.
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        Value: 10.1007/s00217-016-2693-1
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              Text: Oct2016
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