Exploring the effect of ripening rates on the composition of aroma and phenolic compounds in Cabernet Sauvignon wines
posterposted on 08.10.2021, 13:30 by Pietro PrevitaliPietro Previtali, Nick K. Dokoozlian, Luis Sanchez, Bruce S. Pan, Kerry WilkinsonKerry Wilkinson, Christopher FordChristopher Ford
Poster presented at Macrowine 2021, 23-30 June (held virtually)
ARC Training Centre for Innovative Wine Production
Australian Research CouncilFind out more...