Informe Técnico Gestión de pH en el vino de calidad
Informe Técnico Gestión de pH en el vino de calidad
Informe Técnico Gestión de pH en el vino de calidad
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Juan C A C H OChromatography-Olfactometry and Chemical Quantitative Studyof the Aroma of Six Premium Quality Spanish Aged Red Wines.Journal of Agricultural and Food Chemistry, 2004. 52(6): p. 1653-1660.48. LÓPEZ, R., et al, Determination of minor and trace volatilecompounds in wine by solid-phase extraction and gaschromatography with mass spectrometric <strong>de</strong>tection. Journal ofChromatography A, 2002. 966(1-2): p. 167-177.49. MASUDA, M., et al, I<strong>de</strong>ntification of 4,5-dimethyl-3-hydroxy-2(5H)-furanone (Sotolon) and ethyl 9-hydroxynonanoate inbotrytised wine and evaluation of the roles of compoundscharacteristic of it. Agricultural and Biological Chemistry, 1984.48(11): p. 2707-2710.50. http://www.leffingw<strong>el</strong>l.com/in<strong>de</strong>x.htm.<strong>Informe</strong> TécnicoGestión <strong>de</strong> <strong>pH</strong> <strong>en</strong> <strong>el</strong> <strong>vino</strong> <strong>de</strong> <strong>calidad</strong>113
Change language