Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard. Food Chem. 113: 530-537.HERNANZ, D.; GALLO, V.; RECAMALES, A. F.; MELENDEZ- MAR
Such strategies are convenient for wine components considered “easy to analyze”, as defined by [6], that is, compounds present in all wines at concentrations above μg/L and lacking any further special requirements in terms of stability, detectability, or matrix interactions. With adequate ...