The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine

Author:

Jones P.R.,Gawel R.,Francis I.L.,Waters E.J.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference57 articles.

1. Flavour ‘scalping’ by wine bottle closures – The ‘winemaking’ continues post vineyard and winery;Capone;Australian and New Zealand Wine Industry Journal,2003

2. Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains;Chalier;Food Chemistry,2007

3. Headspace concentrations of ethyl esters at different alcoholic strengths;Conner;Journal of the Science of Food and Agriculture,1998

4. Correlating instrumental measurements of texture and flavour release with human perception;Cook;International Journal of Food Science and Technology,2005

5. Compositional data derived from AWRI Advanced Wine Assessment Courses;Cowey;Australian and New Zealand Wine Industry Journal,2004

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