Wine & Viticulture Journal Issue 1, 2013
Title: Aroma reduction Volatile sulfur compounds and ‘reduction’ odour attributes in wine
Author: Maurizio Ugliano, Jean-Baptiste Dieval, Stephanie Begrand and Stephane Vidal
Keywords: Accumulation, Aromas, Bottling, Burnt, Cabbage, Chemistry, Closure, Complex, Compounds, Concentration, Descriptors, Faults, Fermentation, Flint, Mineral, Odour, Oxygen, Permeability, Reduction, Rubber, Selection, Stink, Struck, Sulfur, Volatile, Winemaking, Wines
Page Number(s): p34-38
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