Open Access
| Issue |
BIO Web of Conferences
Volume 3, 2014
37th World Congress of Vine and Wine and 12th General Assembly of the OIV (Part 1)
|
|
|---|---|---|
| Article Number | 02005 | |
| Number of page(s) | 6 | |
| Section | Oenology | |
| DOI | https://doi.org/10.1051/bioconf/20140302005 | |
| Published online | 04 November 2014 | |
- Rapp, A.: Volatile flavour of wine: Correlation between instrumental analysis and sensory perception. Nahrung, 42 pp. 351a 363. (1998) [CrossRef] [PubMed] [Google Scholar]
- Rapp, A., y Mandery, H.: Wine aroma. Esperientia, 42 pp. 873 a 884. (1986) [Google Scholar]
- Guadagni D.G., Buttery R. G., y Okano, S.: Odour thresholds of some organic compounds associated with flavours. J. Sci. Food Agric., 14 pp. 761 a 765. (1963) [CrossRef] [Google Scholar]
- Pérez-González, J. A., González, R., Querol, A., Sendra, J. M., Ramón, D.: Construction of a recombinant wine yeast expressing beta-(1-4)-endoglucanase and its use in microvinification processes. Appl. Environ. Microbiol., 59 pp. 28001 a 28006. (1993) [Google Scholar]
- Instituto Nacional de Vitivinicultura. República Argentina. Resolución N° C.20 -2004 [Google Scholar]
- Gunata, Y.Z., Bayonove, C.L., Baumes, R.L., Cordonnier, E.: Stability of free and boundfractions of aroma components of grapes c.v. Muscat during the wine processing: preliminary results. Am. J. Eno. Vitic., 3 7 (1986) [Google Scholar]
- Uriel, E.: “Data Analysis: Temporary Series and Multivariate Analysis”; AC Ed. (1995) [Google Scholar]
- Douglas G. A., J Martin B.: “Comparing several groups using Analysis of variance” BMJ; 312 pp. 1472 a 1473. (1996) [CrossRef] [PubMed] [Google Scholar]
- Van Leeuwen, C. and Seguin, G.: The concept of Terroir in viticulture. Journal of Wine Research. 17: 1–10. (2006) [CrossRef] [Google Scholar]
- Togores, J.H. Tratado de Enología, España; Mundi-Prensa Libros, Volumen I y II (2003) [Google Scholar]
- Dubois, P.: Les arômes des vins et leurs défauts. Revue Française dÓenologie. (145):27–39; y (146): 39-50. (1994) [Google Scholar]
- Du Plessis, C.S.: Influence de la température délaboration et de conservation sur les caractéristiques physico-chimiques et organoleptiques des vins. Bull. OIV. (624):105–115. (1983) [Google Scholar]
- Schlosser J., Reynolds A.G, KingM., Cliff M.: Canadian Terroir: sensory characterization of Chardonnay in the Niagara peninsula. Food Research International. (38):11–18. (2005) [Google Scholar]
- http://www.inv.gov.ar/PDF/ResolucionesC/2004/ResolucionC20-2004.pdf [Google Scholar]
- http://www.ipni.org/index.htm. The Inte- rnational Plant Names Index [Google Scholar]
- http://www.cricyt.edu.ar/ladyot/herba_digi tal/fichas_especies/jarilla_cunei.htm. [Google Scholar]
- Herbario digital. Ladyot- Iadiza. (2006). http://www.cricyt.edu.ar/ladyot/ [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.