Chemical constituents of grapes and wine

Author:

Jackson Ronald S.

Publisher

Elsevier

Reference496 articles.

1. The contribution of hydrolyzed flavor precursors to quality differences in Shiraz juice and wines, an investigation by sensory descriptive analysis;Abbott;Am. J. Enol. Vitic.,1991

2. Anthocyanin identification and composition of wild Vitis spp. accessions by LC-MS and LC-NMR;Acevedo;Anal. Chim. Acta,2012

3. o-Aminoacetophenone, the foxy smelling component of Labruscana grapes;Acree,1990

4. Effect of timing of diammonium phosphate addition to fermenting grape must on the production of ethyl carbamate in wine;Adams;Am. J. Enol. Vitic.,2010

5. Glutathione increases in grape berries at the onset of ripening;Adams;Am. J. Enol. Vitic.,1993

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