Flavour Volatiles of Wine / / Fulvio Mattivi, Matteo Bordiga.
The perception of wine flavour and aroma is the result of several interactions between a large number of chemical compounds and sensory receptors. Compounds show synergistic (one compound enhances the perception of another) and antagonistic (one compound suppresses the perception of another) interac...
Saved in:
VerfasserIn: | |
---|---|
TeilnehmendeR: | |
Place / Publishing House: | Basel : : MDPI - Multidisciplinary Digital Publishing Institute,, 2022. |
Year of Publication: | 2022 |
Language: | English |
Physical Description: | 1 online resource (142 pages) |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Flavour Volatiles of Wine / / Fulvio Mattivi, Matteo Bordiga.
by: Mattivi, Fulvio,
Published: (2022.) -
Grapes and Wine / / edited by Antonio Morata, Iris Loira, Carmen González.
Published: (2022.) -
Wine positioning : : a handbook with 30 case studies of wine brands and wine regions in the world / / Pierre Mora.
by: Mora, Pierre,
Published: (2016.) -
Wine production and quality / / Keith Grainger, Hazel Tattersall.
by: Grainger, Keith,
Published: (2016.) -
Wine science : : principles and applications / / Ronald S. Jackson.
by: Jackson, Ron S.,
Published: (2014.)