Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine
Zhumei Xi(Northwest A&F University), Hua Li(Northwest A&F University), Yongsheng Tao(University of Calabria), Li Zhang(Fairy Lake Botanical Garden)
Cited by 82
Related Papers
Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement
|Food Chemistry|2017|225
Impact odorants of Chardonnay dry white wine from Changli County (China)
|European Food Research and Technology|2007|179
Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)
|LWT|2010|155
Modulating the Formation of Meili Wine Aroma by Prefermentative Freezing Process
|Journal of Agricultural and Food Chemistry|2013|126