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Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.01.007
Abstract: Aroma characteristics and their impact volatile components of noble-rot wines elaborated from artificial botrytized Chardonnay grapes, obtained by spraying Botrytis cinerea suspension in Yuquan vineyard, Ningxia, China, were explored in this work. Dry white wine…
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Keywords:
rot wines;
chardonnay grapes;
noble rot;
aroma compounds ... See more keywords