2R.F. Simpson, G.C. Miller et al. Aroma composition of chardonnay wine [J] .Vitis, 1984, 23:143-158.
3A.C. Noble. Evaluation of Chardonny wine obtained from sites with different soil components [J] . Am J. Enoll Vitic,1979, 30 (3): 214-217.
4Margaret Cliff, Dogan Yuksei, Benoit Girard, et al. Characterization of Canadian ice wine by sensory and compositional analyses [J] . Am J Enol Vitic, 2002, 5 (1): 46-53.
5Ribereau-Gayon J, Glories Y, Maujean A, Dubourdieu D. The chemistry of wine stabilization and treatments. In: Handbook of Enology, New York: John Wiley & Sons, 2000: 187-255.
6Rodriguez-Bencomo J J, Conde J E, Rodriguez-Delgado M A, Garcia-Montelongo F, Perez-Trujillo J P. Determination of esters in dry and sweet white wines by headspace solid-phase microextraction and gas chromatography. Journal of Chromatography A, 2002, 963: 213 -223.
7Salinas M R, Garijo J, Pardo F, Zalacain A, Alonso G L. Color, polyphenol, and aroma compounds in Rose wines after prefermentative maceration and enzymatic treatments. American Journal of Enology and Viticulture, 2003, 54: 195-202.
8Ebeler S. Analytical chemistry: unlocking the secrets of wine flavor. Food Reviews International, 2001, 17( 1): 45-64.
9Rapp A. Volatile flavour of wine: correlation between instrumental analysis and sensory perception. Nahrung, 1998, 42(6): 351-363.
10Mateo J J, Jimenez M. Monoterpenes in grape juice and wines. Journal of Chromatography A, 2000, 881: 557-567.
