7Maarse H.Volatile compounds in foods and beverages [ M]. Florida: CRC Press, 1991:497-500.
8Garde- Cerdan T, Jarauta I, Salinas M R, et al. Comparative study of the volatile composition in wines obtained from traditional vinification and from the Ganimede method [ J ]. Journal of the Science of Food and Agricuhure,2008,88(10) :1777-1785.
9Campo E, Ferreira V, Escadero A, et al. Quantitative gas chrmnatography-olfactometry and chemical quantitative study of the aroma of four Madeira wines [ J ]. Analytica Chimiea Aeta, 2006,563(1-2) :180-187.