Previtali_MACROWINE2021_Poster.pdf (3.2 MB)
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Exploring the effect of ripening rates on the composition of aroma and phenolic compounds in Cabernet Sauvignon wines

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posted on 08.10.2021, 13:30 authored by Pietro 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 Council

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