Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine.
| Autor: | Fedrizzi, Bruno1, Tosi, Emanuele2, Simonato, Barbara3, Finato, Fabio4, Cipriani, Michela4, Caramia, Giovanna3, Zapparoli, Giacomo3 giacomo.zapparoli@univr.it |
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| Zdroj: | Food Technology & Biotechnology. Oct-Dec2011, Vol. 49 Issue 4, p529-535. 7p. |
| Databáze: | Business Source Ultimate |
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