Enantiomer distribution of major chiral volatile organic compounds in botrytized grapes and wines

Author:

Machyňáková Andrea,Khvalbota Liudmyla,Špánik Ivan

Funder

Grant Agency of the Ministry of Education of Slovak Republic

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference33 articles.

1. Ribéreau-Gayon J, Ribéreau-Gayon P, Seguin G (1980) In: Coley-Smith JR, Verhoeff K, Jarvis WR (eds) Biology of botrytis. Academic Press Inc., London

2. Magyar I, Soós J (2016) Botrytized wines—current perspectives. Int J Wine Res 8:29–39

3. Liddel A (2003) The wines of hungary. Octopus Books, Hachette

4. Tokajneum (2021) https://www.tokajneum.com/en/history.html. Accessed 09 Mar 2021

5. Sarrazin E, Dubourdieu D, Darriet P (2007) Characterization of key-aroma compounds of botrytized wines, influence of grape botrytization. Food Chem 103:536–545

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