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Effect of ascorbic acid and yeast strain on sauvignon blanc wine quality
(South African Society for Enology and Viticulture, 2001)
Sauvignon blanc cultivar-typical aroma is affected by different components of which 2-methoxy-3-isobutylpyrazine and 4-mercapto-4-methylpentan-2-one are probably the most important. Climatic, viticultural and oenological ...