Methoxypyrazines in Grapes and Wines of<i>Vitis vinifera</i>cv. Carmenere-Reference-Cited by-同舟云学术

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Methoxypyrazines in Grapes and Wines ofVitis viniferacv. Carmenere

Published:2007-11-30 Issue:4 Volume:58 Page:462-469
ISSN:0002-9254
Container-title:American Journal of Enology and Viticulture
language:en
Short-container-title:Am J Enol Vitic.

Author:

Belancic Andrea,Agosin Eduardo

Publisher

American Society for Enology and Viticulture

Subject

Horticulture,Food Science

Cited by 8 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. Decoding the aroma characteristics of icewine by partial least-squares regression, aroma reconstitution, and omission studies;Food Chemistry;2024-05

2. 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

3. Impact of Vine Water Status on 3-Alkyl-2-methoxypyrazine Content and Function Verification of VvOMT2/VvOMT3 Genes Associated with 3-Alkyl-2-methoxypyrazine Accumulation in “Marselan” Grape Berries (Vitis vinifera L.);Journal of Agricultural and Food Chemistry;2023-11-30

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

5. 3‐Alkyl‐2‐Methoxypyrazines: Overview of Their Occurrence, Biosynthesis and Distribution in Edible Plants;ChemBioChem;2023-08-08

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