From wine to wine reduction: Sensory and chemical aspects

Guro Helgesdotter  Rognså; Morten  Rathe; Mikael Agerlin Petersen; Knut-Espen  Misje; Margrethe  Hersleth; Morten  Sivertsvik; Jens Risbo

doi:10.1016/j.ijgfs.2017.06.006

From wine to wine reduction: Sensory and chemical aspects

Guro Helgesdotter Rognså , Morten Rathe, Mikael Agerlin Petersen, Knut-Espen Misje, Margrethe Hersleth, Morten Sivertsvik, Jens Risbo

Research output: Contribution to journal › Journal article › Research › peer-review

15 Citations (Scopus)

Original language	English
Journal	International Journal of Gastronomy and Food Science
Volume	9
Pages (from-to)	62-74
Number of pages	13
ISSN	1878-450X
DOIs	https://doi.org/10.1016/j.ijgfs.2017.06.006
Publication status	Published - 2017

Access to Document

10.1016/j.ijgfs.2017.06.006

Cite this

@article{3c9b8eb6520b4101b5075463493185e9,

title = "From wine to wine reduction: Sensory and chemical aspects",

author = "Rogns{\aa}, {Guro Helgesdotter} and Morten Rathe and Petersen, {Mikael Agerlin} and Knut-Espen Misje and Margrethe Hersleth and Morten Sivertsvik and Jens Risbo",

year = "2017",

doi = "10.1016/j.ijgfs.2017.06.006",

language = "English",

volume = "9",

pages = "62--74",

journal = "International Journal of Gastronomy and Food Science",

issn = "1878-450X",

publisher = "Elsevier",

}

TY - JOUR

T1 - From wine to wine reduction

T2 - Sensory and chemical aspects

AU - Rognså , Guro Helgesdotter

AU - Rathe, Morten

AU - Petersen, Mikael Agerlin

AU - Misje, Knut-Espen

AU - Hersleth, Margrethe

AU - Sivertsvik, Morten

AU - Risbo, Jens

PY - 2017

Y1 - 2017

U2 - 10.1016/j.ijgfs.2017.06.006

DO - 10.1016/j.ijgfs.2017.06.006

M3 - Journal article

SN - 1878-450X

VL - 9

SP - 62

EP - 74

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

ER -