72613.pdf
Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other non-volatile substances of the wine as precursors of wine’s aroma, known as primary aromas, which give the aroma of the yo...
| Language: | English |
|---|---|
| Published: |
InTechOpen
2021
|
