Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines

Author:

Sánchez-Palomo E.,Alonso-Villegas R.,González Viñas M.A.

Funder

JCCM

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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2. Baderschneirder, B. Skouroumounis, G., & Winterhalter, P. (1997). Glucosidic precursors of β-damascenone in Riesling wine. In: H.P. Krause, & M. Rothe (Eds.). Flavour perception-Aroma evaluation. Proceed. 5th Wartburg Aroma Symposium (pp. 473–476). Eisenach: Universitat Potsdam.

3. Biogeneration of C13-norisoprenoid compounds: Experiments supportive for an apo-carotenoid pathway in grapevines;Baumes;Analytica Chimica Acta,2002

4. Aroma composition of Vitis vinifera Cv. Tannat: The typical red wine from Uruguay;Boido;Journal of Agricultural and Food Chemistry,2003

5. Briones, A. I., Ubeda, J. F., Cabezudo, M. D., & Martin-Alvarez, P. J. (1995). Selection of spontaneous strains of Saccharomyces cerevisiae as starters in their viticultural area. In: G. Charalambous (Ed.). Food flavours: Generation, analysis and process influence (pp. 1597–1622).

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