Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine
Author:
Funder
CNPq
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
1. Identifying the chemical composition related to the distinct aroma characteristics of New Zealand Sauvignon blanc wines;Benkwitz;American Journal of Enology and Viticulture,2011
2. Effects on 3-mercaptohexan-1-ol precursor concentrations from prolonged storage of Sauvignon blanc grapes prior to crushing and pressing;Capone;Journal of Agricultural and Food Chemistry,2012
3. Identification of new derivatives of 2-S-glutathionylcaftaric acid in aged white wines by HPLC-DAD-ESI-MS(n);Cejudo-Bastante;Journal of Agricultural and Food Chemistry,2010
4. A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols;Coetzee;Food Research International,2012
5. Progress on volatile sulfur compound analysis in wine;Davis,2011
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