Chemometric investigation of the volatile content of young South African wines-Reference-Cited by-同舟云学术

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Chemometric investigation of the volatile content of young South African wines

Published:2011-10 Issue:4 Volume:128 Page:1100-1109
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Weldegergis Berhane T.,de Villiers André,Crouch Andrew M.

Funder

South African Young Wine Show

Institute for Wine BioTechnology (Stellenbosch University)

WineTech and Stellenbosch University

Tesfamariam Hagos

Prof. M. Kidd, Stellenbosch University (Statistics and Actuarial Science, Centre for Statistical Consultation)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Contribution of Methoxypyrazines to Sauvignon Blanc wine aroma;Allen;American Journal of Enology and Viticulture,1991

2. Artificial aging of wines using oak chips;Arapitsas;Food Chemistry,2004

3. Aroma composition of a white wine of Vitis vinifera L. Cv. Emir as affected by skin contact;Cabaroglu;Journal of Food Science,1997

4. The scree test for the number of factors;Cattell;Multivariate behavioral research,1966

5. Modulating aroma compounds during wine fermentation by manipulating carnitine acetyltransferases in Saccharomyces cerevisiae;Cordente;FEMS Microbiology Letters,2007

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