Evolution of the aroma composition of wines supplemented with grape flavour precursors from different varietals during accelerated wine ageing

Author:

Loscos N.,Hernández-Orte P.,Cacho J.,Ferreira V.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

1. Effect of β-glycosidase activity of Oenococcus oeni on the glycosylated flavour precursors of Tannat wine during malolactic fermentation;Boido;Journal of Agricultural and Food Chemistry,2002

2. Quantitative analysis, occurrence, and stability of (E)-1-(2, 3, 6-trimethylphenyl)buta-1,3-diene in wine;Cox;Journal of Agricultural and Food Chemistry,2005

3. Generation of (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene from C-13-norisoprenoid precursors;Cox;Journal of Agricultural and Food Chemistry,2005

4. Maturation of red wines in oak barrels – Evolution of some volatile compounds and their aromatic impact;Chatonnet;Science des Aliments,1990

5. Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation;D’Incecco;Food Microbiology,2004

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