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1 Ergebnisse
1
Influence of Different Maceration Treatments on the Aroma P..:
Igor Lukić
;
Đordano Peršurić
;
Sanja Radeka
http://hrcak.srce.hr/file/139079. , 2012
Link:
https://doaj.org/article/351d618a779648ec80e24e5bb9cca..
RT Journal T1
Influence of Different Maceration Treatments on the Aroma Profile of Rosé and Red Wines from Croatian Aromatic cv. Muškat ruža porečki (Vitis vinifera L.)
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:351d618a779648ec80e24e5bb9cca8b4&Exemplar=1&LAN=DE A1 Igor Lukić A1 Đordano Peršurić A1 Sanja Radeka PB University of Zagreb YR 2012 K1 red aromatic grape variety K1 Muškat ruža porečki wine K1 maceration at room temperature K1 cryomaceration K1 varietal and secondary aroma K1 sensory evaluation K1 Biotechnology K1 TP248.13-248.65 K1 Food processing and manufacture K1 TP368-456 JF http://hrcak.srce.hr/file/139079 LK http://dx.doi.org/https://doaj.org/article/351d618a779648ec80e24e5bb9cca8b4 DO https://doaj.org/article/351d618a779648ec80e24e5bb9cca8b4 SF ELIB - SuUB Bremen
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