Effect of oenological tannins on wine aroma before and after oxidation: a real-time study by coupling sensory (TDS) and chemical (PTR-ToF-MS) analyses - Université de Bourgogne Accéder directement au contenu
Communication Dans Un Congrès Année : 2021

Effect of oenological tannins on wine aroma before and after oxidation: a real-time study by coupling sensory (TDS) and chemical (PTR-ToF-MS) analyses

Veronique Cheynier
Luigi Moio
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hal-03611649 , version 1 (17-03-2022)

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  • HAL Id : hal-03611649 , version 1

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Elisabetta Pittari, Paola Piombino, Isabelle Andriot, Veronique Cheynier, Sylvie Cordelle, et al.. Effect of oenological tannins on wine aroma before and after oxidation: a real-time study by coupling sensory (TDS) and chemical (PTR-ToF-MS) analyses. Macrowine, Jun 2021, Verona, Italy. ⟨hal-03611649⟩
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