Influence of tebuconazole residues on the aroma composition of Mencía red wines

Author:

Noguerol-Pato R.,González-Rodríguez R.M.,González-Barreiro C.,Cancho-Grande B.,Simal-Gándara J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Effects of flusilazole, a sterol biosynthesis inhibitor fungicide, on the free and bound aroma fraction of Muscat of Alexandria wines;Aubert;Journal International des Sciences de la Vigne et du Vin,1997

2. Commission Regulation (EC) No 149/2008 of 29 January 2008 amending regulation (EC) No 396/2005 of the European parliament and of the council by establishing annexes II, III and IV setting maximum residue levels for products covered by Annex I thereto (OJ L58 of 01/03/2008).

3. Principaux facteurs de formation de composès à flaveurs herbacées;Cordonnier;Revue des Oenologues,1989

4. Gas Chromatography–olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines;Culleré;Journal of Agricultural and Food Chemistry,2004

5. The effect of pyrimethanil on the growth of wine yeasts;Čuš;Letters in Applied Microbiology,2008

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