Volatile Compounds and Sensory Attributes of Wine from Cv. Merlot (Vitis vinifera L.) Grown under Differential Levels of Water Deficit with or without a Kaolin-Based, Foliar Reflectant Particle Film

Journal article

Peer reviewed

CHANGRONG CHANGRONG OU, XIAOFEN XIAOFEN DU, Krista SHELLIE, Carolyn ROSS and Michael C QIAN

Journal of agricultural and food chemistry, Vol.58(24), pp.12890-12898

2010

Handle:

https://hdl.handle.net/2376/115911

PMID: 21080711

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

Wines and vinegars

Fish and seafood industries

Fermented food industries

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Title: Volatile Compounds and Sensory Attributes of Wine from Cv. Merlot (Vitis vinifera L.) Grown under Differential Levels of Water Deficit with or without a Kaolin-Based, Foliar Reflectant Particle Film
Creators: CHANGRONG CHANGRONG OU - Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, Oregon 97331, United States
XIAOFEN XIAOFEN DU - Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, Oregon 97331, United States
Krista SHELLIE - Horticultural Crops Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 29603 U of I Lane, Panna, Idaho 83660, United States
Carolyn ROSS - School of Food Science Washington State University, Pullman, Washington 99164-6376, United States
Michael C QIAN - Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, Oregon 97331, United States
Publication Details: Journal of agricultural and food chemistry, Vol.58(24), pp.12890-12898
Academic Unit: Food Science, School of
Publisher: American Chemical Society; Washington, DC
Identifiers: 99900547524201842
Language: English
Resource Type: Journal article