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Preliminary characterization of aroma-active compounds of blaufrankisch wines by HPLC fractionation combined to sensory assessment and HS-SPME/GC-MS analysis
Kamelia Angelova, Tatjana Radovanović, Mitja Martelanc, Guillaume Antalick
Objavljeni povzetek znanstvenega prispevka na konferenci (vabljeno predavanje)
Oznake: blaufränkisch wines;wine aroma;volatile compounds;GC–MS;HPLC fractionation;
The aromatic profile of wine is one of the key factors that determines its sensory quality and varietal identity. Blaufränkisch, also known as Modra Frankinja in Slovenia, is a traditional red grape variety native to Central Europe. It is widely cultivated in countries such as Hungary, Austria, Germ ...
Leto: 2026 Vir: Univerza v Novi Gorici (UNG)
Št. zadetkov: 1
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