Keyphrases
Sensory Characterization
100%
Ethyl Esters
100%
Solaris
100%
White Wine
100%
Sulfite
100%
Floral
100%
Denmark
100%
Volatile Compounds
50%
Glycerol
50%
Partial Least Squares Regression
50%
Wine Samples
50%
Gas Chromatography-mass Spectrometry
50%
Wood
50%
Organic Acids
50%
Branched-chain Fatty Acids
50%
Strawberry
50%
Non-volatile
50%
Peach
50%
Sensory Differences
50%
Sensory Properties
50%
Sugar Acids
50%
Acetate Esters
50%
Dynamic Headspace (D-HS)
50%
Apricot
50%
Banana
50%
Melon
50%
Straight Chain
50%
Fruity
50%
Fatty Acids
50%
Compositional Properties
50%
Food Science
White Wine
100%
Sensory Characterization
100%
Sensory Properties
50%
Volatile Agent
50%
Gas Chromatography Mass Spectrometry
50%
Carboxylate
50%
Glycerol
50%
Wine Samples
50%