New Molecular Insights into Wine Aroma: Studies on the Lychee Note of Muscaris Grapes and the Aroma Difference between Wine and Beer
- Alternative title
-
Neue molekulare Einblicke in das Weinaroma: Studien über die Litschi-Note von Muscaris-Trauben und den Aromaunterschied zwischen Wein und Bier
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
München, Technische Universität München, Dissertation, 2025
- Keyword
-
Aromastoff
Schlüsselsubstanz
Lebensmittelanalyse
Sensorische Prüfung
Duftstoff
Wein
- Event
-
Veröffentlichung
- (where)
-
München
- (who)
-
Universitätsbibliothek der TU München
- (when)
-
2025
- Creator
-
Wang, Xingjie
- Contributor
-
Steinhaus, Martin
Gastl, Martina
- URN
-
urn:nbn:de:bvb:91-diss-20250211-1765069-0-4
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:32 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Wang, Xingjie
- Steinhaus, Martin
- Gastl, Martina
- Universitätsbibliothek der TU München
Time of origin
- 2025
Other Objects (12)
Copper-based grape pest management has impacted wine aroma
Aroma of beer, wine and destilled alcoholic beverages
Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006
QTL mapping of the production of wine aroma compounds by yeast
Impact of specific volatile thiols on varietal aroma of wines produced from Greek and some international grape varieties
Improvement of varietal aroma in grape and tropical fruit wines by optimal choice of yeasts and nutrient supplements
Is there Text in Wine? – S+U Learning-based Named Entity Recognition and Triplet Extraction from Wine Aroma Descriptors
Wine - from grape to glass
Aroma
Wine and innovation - Consumer acceptance of new grape varieties and wine packaging
Metabolic flux sampling predicts strain-dependent differences related to aroma production among commercial wine yeasts
Aroma - Versuch
Copper-based grape pest management has impacted wine aroma
Aroma of beer, wine and destilled alcoholic beverages
Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006
QTL mapping of the production of wine aroma compounds by yeast
Impact of specific volatile thiols on varietal aroma of wines produced from Greek and some international grape varieties
Improvement of varietal aroma in grape and tropical fruit wines by optimal choice of yeasts and nutrient supplements
Is there Text in Wine? – S+U Learning-based Named Entity Recognition and Triplet Extraction from Wine Aroma Descriptors
Wine - from grape to glass
Aroma
Wine and innovation - Consumer acceptance of new grape varieties and wine packaging
Metabolic flux sampling predicts strain-dependent differences related to aroma production among commercial wine yeasts
Aroma - Versuch
Copper-based grape pest management has impacted wine aroma
Aroma of beer, wine and destilled alcoholic beverages
Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006
QTL mapping of the production of wine aroma compounds by yeast
Impact of specific volatile thiols on varietal aroma of wines produced from Greek and some international grape varieties
Improvement of varietal aroma in grape and tropical fruit wines by optimal choice of yeasts and nutrient supplements
Is there Text in Wine? – S+U Learning-based Named Entity Recognition and Triplet Extraction from Wine Aroma Descriptors
Wine - from grape to glass
Aroma
Wine and innovation - Consumer acceptance of new grape varieties and wine packaging
Metabolic flux sampling predicts strain-dependent differences related to aroma production among commercial wine yeasts