Impact of climate-induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ-nonalactone and massoia lactone.
- DOI
- 10.1002/jsfa.70876
- Published
- 2026 Jul 6
- Container
- Journal of the science of food and agriculture
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.70876,
title = {Impact of climate-induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ-nonalactone and massoia lactone.},
author = {Di Fede RS and Pittari E and Moio L and Piombino P},
year = {2026},
journal = {Journal of the science of food and agriculture},
doi = {10.1002/jsfa.70876},
url = {https://doi.org/10.1002/jsfa.70876}
}RIS
TY - JOUR TI - Impact of climate-induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ-nonalactone and massoia lactone. AU - Di Fede RS AU - Pittari E AU - Moio L AU - Piombino P PY - 2026 JO - Journal of the science of food and agriculture DO - 10.1002/jsfa.70876 UR - https://doi.org/10.1002/jsfa.70876 ER -
APA
RS, D. F., E, P., L, M., & P, P. (2026). Impact of climate-induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ-nonalactone and massoia lactone.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.70876
Source records
- pubmed · retrieved 2026-09-26T11:13:02.475Z