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

Violeta Ivanova Petropulos, Elena Bogeva, Trajče Stafilov, Marina Stefova, Barbara Siegmund, Nicole Pabi, Ernst Lankmayr

Research output: Contribution to journalArticleResearchpeer-review

Original languageEnglish
Pages (from-to)506-514
JournalFood chemistry
Volume165
DOIs
Publication statusPublished - 2014

Fields of Expertise

  • Human- & Biotechnology

Cite this

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines. / Ivanova Petropulos, Violeta; Bogeva, Elena; Stafilov, Trajče; Stefova, Marina; Siegmund, Barbara; Pabi, Nicole; Lankmayr, Ernst.

In: Food chemistry, Vol. 165, 2014, p. 506-514.

Research output: Contribution to journalArticleResearchpeer-review

Ivanova Petropulos, Violeta ; Bogeva, Elena ; Stafilov, Trajče ; Stefova, Marina ; Siegmund, Barbara ; Pabi, Nicole ; Lankmayr, Ernst. / Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines. In: Food chemistry. 2014 ; Vol. 165. pp. 506-514.
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AU - Ivanova Petropulos, Violeta

AU - Bogeva, Elena

AU - Stafilov, Trajče

AU - Stefova, Marina

AU - Siegmund, Barbara

AU - Pabi, Nicole

AU - Lankmayr, Ernst

PY - 2014

Y1 - 2014

U2 - DOI: 10.1016/j.foodchem.2014.05.144

DO - DOI: 10.1016/j.foodchem.2014.05.144

M3 - Article

VL - 165

SP - 506

EP - 514

JO - Food chemistry

JF - Food chemistry

SN - 0308-8146

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