Reactivity of volatile thiols with polyphenols in a wine-model medium: Impact of oxygen, iron, and sulfur dioxide
Author:
Funder
CIVB
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference38 articles.
1. Identification of a powerful aromatic component ofVitis vinifera L. var. sauvignon wines: 4-mercapto-4-methylpentan-2-one
2. Identification of Volatile and Powerful Odorous Thiols in Bordeaux Red Wine Varieties
3. Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines
4. Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine
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