Influence of Yeast Strain, Canopy Management, and Site on the Volatile Composition and Sensory Attributes of Cabernet Sauvignon Wines from Western Australia
Understanding what factors are the major influences on wine composition will assist in the successful management of grape composition in the vineyard and/or variables in the winery to produce wines with specific sensory attributes. A recently developed analytical method [headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry] was employed to analyze over 350 volatile compounds in research scale wines and was combined with...[Show more]
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|Source:||Journal of Agricultural and Food Chemistry|
|01_Robinson _Influence_of_Yeast_Strain,_2011.pdf||815.7 kB||Adobe PDF||Request a copy|
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