Influence of the manufacturing process on changes in the concentrations of selected key aroma compounds of Dornfelder red wine

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Translated title of the contribution	Einfluss des Herstellungsprozesses auf Veränderungen der Konzentrationen ausgewählter wichtiger Aromastoffe in Dornfelder-Rotwein
Original language	English
Title of host publication	Flavour Science
Subtitle of host publication	Proceedings from 13th Weurman Flavour Research Symposium
Editors	V Ferreira, R Lopez
Publisher	Academic Press Inc.
Pages	165-168
Number of pages	4
ISBN (Print)	978-0-12-398549-1
State	Published - 2014

Cite this

@inbook{8777238127274e9fbef4c7672df17fe1,

title = "Influence of the manufacturing process on changes in the concentrations of selected key aroma compounds of Dornfelder red wine",

author = "Stephanie Frank and Peter Schieberle",

year = "2014",

language = "English",

isbn = "978-0-12-398549-1",

pages = "165--168",

editor = "V Ferreira and R Lopez",

booktitle = "Flavour Science",

publisher = "Academic Press Inc.",

}

Influence of the manufacturing process on changes in the concentrations of selected key aroma compounds of Dornfelder red wine. / Frank, Stephanie (First Author); Schieberle, Peter (Last Author).
Flavour Science: Proceedings from 13th Weurman Flavour Research Symposium. ed. / V Ferreira; R Lopez. Academic Press Inc., 2014. p. 165-168.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review