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Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 01/2014, Volume 54, Issue 6, pp. 817 - 835
Journal Article
Food Chemistry, ISSN 0308-8146, 06/2011, Volume 126, Issue 4, pp. 1971 - 1977
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 01/2019, Volume 59, Issue 1, pp. 14 - 30
Journal Article
Food Chemistry, ISSN 0308-8146, 07/2016, Volume 202, pp. 507 - 517
Rosé wine aromas range from fruity and floral, to more developed, savoury characters. Lighter than red wines, rosé wines tend to match well with Asian... 
Rosé wine | Aroma volatiles | Blind tasting | Chinese wine experts | Network analysis | Quantitative analysis | STORAGE | QUALITY | FOOD SCIENCE & TECHNOLOGY | AROMA | EXPERTS | ACTIVE COMPOUNDS | THIOLS | NUTRITION & DIETETICS | Rose wine | SAUVIGNON | SENSORY PROPERTIES | CHEMISTRY, APPLIED | SPANISH RED WINES | CONSUMERS | Choice Behavior | China | Humans | Middle Aged | Adult | Female | Male | Taste | Wine - analysis | Wineries | Wine industry | Analysis
Journal Article
by Morata and Antonio
10/2018, ISBN 9780128143995, 406
Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red... 
Wine and wine making | Red wines
eBook