Tailoring Apple Wine Flavour by  Modification of the Fermentation Strategy

Valerie Ruppert; Georg Innerhofer; Jörg Voit; Peter Hiden; Barbara Siegmund

Tailoring Apple Wine Flavour by Modification of the Fermentation Strategy

Valerie Ruppert, Georg Innerhofer, Jörg Voit, Peter Hiden, Barbara Siegmund^*

^*Corresponding author for this work

Institute of Analytical Chemistry and Food Chemistry (6450)

Research output: Contribution to conference › Poster › peer-review

Original language	English
Publication status	Published - 2022
Event	Biotechnology of Flavours, Fragrances and Functional Ingredients: Bioflavour 2022 - DECHEMA, Frankfurt, Germany Duration: 27 Sept 2022 → 30 Sept 2022 https://dechema.de/bioflavour2022.html

Conference

Conference	Biotechnology of Flavours, Fragrances and Functional Ingredients
Abbreviated title	Bioflavour 2022
Country/Territory	Germany
City	Frankfurt
Period	27/09/22 → 30/09/22
Internet address	https://dechema.de/bioflavour2022.html

Cite this

@conference{0b42cb5c25e14759887e3c21d035635a,

title = "Tailoring Apple Wine Flavour by Modification of the Fermentation Strategy",

author = "Valerie Ruppert and Georg Innerhofer and J{\"o}rg Voit and Peter Hiden and Barbara Siegmund",

year = "2022",

language = "English",

note = "Biotechnology of Flavours, Fragrances and Functional Ingredients : Bioflavour 2022, Bioflavour 2022 ; Conference date: 27-09-2022 Through 30-09-2022",

url = "https://dechema.de/bioflavour2022.html",

}