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Analysis of Volatile Compounds in White Wines: A Comparative Study of Slovenian and Spanish Varieties
Tina Šegina, Gregor Marolt, Juan José Rodríguez Bencom
Magistrsko delo
Oznake: Volatile Compounds;White Wine;GC–MS;PCA;Two-Way ANOVA;
White wine aroma is determined by a complex mixture of volatile compounds whose composition is influenced by grape variety, geographical origin, grape maturity, fermentation, ageing, and other winemaking practices. The aim of this master’s thesis was to compare the volatile profiles of selected Slov ...
Leto: 2026 Vir: Fakulteta za kemijo in kemijsko tehnologijo (UL FKKT)
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