TY  - JOUR
AU  - Rodríguez Bencomo, Juan José
AU  - Méndez-Siverio, Juan
AU  - Pérez-Trujillo, Juan
AU  - Cacho, Juan
PY  - 2008
DO  - 10.1016/j.foodchem.2008.01.037
SN  - 0308-8146
UR  - https://hdl.handle.net/20.500.14352/93039
T2  - Food Chemistry
AB  - Listán blanco is the major grape variety of the Canary Islands. Aroma precursors in musts and free volatiles in wines and their variations due to the skin contact process (10 °C and 0-12 h of maceration) were determined in samples of the Listán blanco...
LA  - eng
M2  - 214
PB  - Elsevier
KW  - Aroma
KW  - Aroma precursors
KW  - Listán blanco
KW  - Wine
KW  - Skin contact
KW  - Must
TI  - Effect of skin contact on bound aroma and free volatiles of Listán blanco wine
TY  - journal article
VL  - 110
ER  -