Contribution of Skin Contact and Yeast Selection to Aroma-Related Volatile Composition in Wines Made from New Fungus-Resistant Grapevines.
- DOI
- 10.1021/acs.jafc.6c04390
- Published
- 2026 Oct 14
- Container
- Journal of agricultural and food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1021/acs.jafc.6c04390,
title = {Contribution of Skin Contact and Yeast Selection to Aroma-Related Volatile Composition in Wines Made from New Fungus-Resistant Grapevines.},
author = {Maglione M and Schüttler A and Vestner J and Vogel C and Trapp O and Fischer U and Schwander F},
year = {2026},
journal = {Journal of agricultural and food chemistry},
doi = {10.1021/acs.jafc.6c04390},
url = {https://doi.org/10.1021/acs.jafc.6c04390}
}RIS
TY - JOUR TI - Contribution of Skin Contact and Yeast Selection to Aroma-Related Volatile Composition in Wines Made from New Fungus-Resistant Grapevines. AU - Maglione M AU - Schüttler A AU - Vestner J AU - Vogel C AU - Trapp O AU - Fischer U AU - Schwander F PY - 2026 JO - Journal of agricultural and food chemistry DO - 10.1021/acs.jafc.6c04390 UR - https://doi.org/10.1021/acs.jafc.6c04390 ER -
APA
M, M., A, S., J, V., C, V., O, T., U, F., & F, S. (2026). Contribution of Skin Contact and Yeast Selection to Aroma-Related Volatile Composition in Wines Made from New Fungus-Resistant Grapevines.. Journal of agricultural and food chemistry. https://doi.org/10.1021/acs.jafc.6c04390
Source records
- pubmed · retrieved 2026-11-10T20:07:42.027Z