Comparative study of the aromatic profile of different kinds of wine cork stoppers
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference37 articles.
1. Compounds responsible for cork taint in wine;Amon;Australian and New Zealand Wine Industry Journal,1989
2. A new approach to the characterization of volatile signatures of cork wine stoppers;Boudaoud;Journal of Agricultural and Food Chemistry,2003
3. Rapid headspace solid-phase microextraction/gas chromatographic/mass spectrometric assay for the quantitative determination of some of the main odorants causing off-flavours in wine;Boutou;Journal of Chromatography A,2007
4. Identification of 2,4,6-trichloroanisole as a potent compound causing cork taint in wine;Buser;Journal of Agricultural and Food Chemistry,1982
5. Analysis for chloroanisoles and chlorophenols in cork by stir bar sorptive extraction and gas chromatography–mass spectrometry;Callejon;Talanta,2007
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