Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines.

Petropulos VI, Bogeva E, Stafilov T, Stefova M, Siegmund B, Pabi N, Lankmayr E

DOI: 10.1016/j.foodchem.2014.05.144
Published: 2014 Dec 15
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2014.05.144,
  title = {Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines.},
  author = {Petropulos VI and Bogeva E and Stafilov T and Stefova M and Siegmund B and Pabi N and Lankmayr E},
  year = {2014},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2014.05.144},
  url = {https://doi.org/10.1016/j.foodchem.2014.05.144}
}

RIS

TY  - JOUR
TI  - Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines.
AU  - Petropulos VI
AU  - Bogeva E
AU  - Stafilov T
AU  - Stefova M
AU  - Siegmund B
AU  - Pabi N
AU  - Lankmayr E
PY  - 2014
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2014.05.144
UR  - https://doi.org/10.1016/j.foodchem.2014.05.144
ER  -

APA

VI, P., E, B., T, S., M, S., B, S., N, P., & E, L. (2014). Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines.. Food chemistry. https://doi.org/10.1016/j.foodchem.2014.05.144

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pubmed · retrieved 2026-09-26T05:35:57.165Z