Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma-Reference-Cited by-同舟云学术

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Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma

Published:1991 Issue:2 Volume:42 Page:109-112
ISSN:0002-9254
Container-title:American Journal of Enology and Viticulture
language:en
Short-container-title:Am J Enol Vitic.

Author:

Allen Malcolm S.,Lacey Michael J.,Harris Roger L. N.,Brown W. Vance

Publisher

American Society for Enology and Viticulture

Subject

Horticulture,Food Science

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Chemical Characterization of Sauvignon Blanc Wines from Three Cold-Climate-Growing Areas of Chile;Foods;2024-06-24

2. Amines, Amino Acids, and Proteins;Understanding Wine Chemistry;2024-05-24

3. Abscisic acid reduced methoxypyrazines concentration and its derived unpleasant odors in Cabernet Sauvignon grapes and wines;Journal of the Science of Food and Agriculture;2024-04-22

4. Flavor and Taste of Red Beet (Beta vulgaris L.) Harvested in Jeju Island Using the Electronic Nose, Electronic Tongue, and GC-MS;Journal of the Korean Society of Food Science and Nutrition;2023-09-30

5. Effect of 2,5-Dicarbonyl-3-Isobutyl-Piperazine on 3-Isobutyl-2-Methoxypyrazine Biosynthesis in Wine Grape;Foods;2023-08-30

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