2024-03-28T08:44:26Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/643392018-09-18T10:32:46Zcom_10261_42343com_10261_2col_10261_42344
A contribution to the study of the volatile fraction in distillates of wines made from Muscat grapes (Pisco)
Loyola, E.
Martín-Álvarez, Pedro J.
Herraiz, T.
Reglero, Guillermo
Herraiz Carasa, Marta
The use of a programmed temperature vaporizer, operated in the solvent split mode, was evaluated in order to eliminate the concentration step required to analyze aroma extracts. Volatile constituents of Pisco, a distillate of wines made from Muscat grapes, were quantified and principal component analysis and cluster analysis were applied to the data obtained. © 1990 Springer-Verlag.
Peer Reviewed
2013-01-17T13:00:51Z
2013-01-17T13:00:51Z
1990
2013-01-17T13:00:51Z
artículo
http://purl.org/coar/resource_type/c_6501
doi: 10.1007/BF01214070
issn: 0044-3026
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung 190: 501- 505 (1990)
http://hdl.handle.net/10261/64339
10.1007/BF01214070
en
none
Springer