Aroma composition of 2-year-old New Zealand Pinot Noir wine and its relationship to sensory characteristics using canonical correlation analysis and addition/omission tests-Reference-Cited by-同舟云学术

Aroma composition of 2-year-old New Zealand Pinot Noir wine and its relationship to sensory characteristics using canonical correlation analysis and addition/omission tests

Published:2015-06-17 Issue:3 Volume:21 Page:376-388
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Tomasino E.¹,Harrison R.¹,Breitmeyer J.¹,Sedcole R.¹,Sherlock R.¹,Frost A.²

Affiliation:

1. Centre for Viticulture and Oenology; Lincoln University; Christchurch Lincoln 7647 New Zealand

2. Brancott Winery; Pernod Ricard NZ; Blenheim 7274 New Zealand

Funder

New Zealand Foundation for Research, Science and Technology, Pernod Ricard (NZ) Ltd

Lincoln University

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12149/fullpdf

Reference74 articles.

1. Development of a headspace solid-phase microextraction procedure for the determination of free volatile fatty acids in waste waters;Abalos;Journal of Chromatography. A,2000

2. Determination of methozypyrazines in red wines by stable isotope dilution gas chromatography-mass spectrometry;Allen;Journal of Agricultural and Food Chemistry,1994

3. Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid phase microextraction- gas chromatography-mass spectrometry;Antalick;Food Chemistry,2010

4. Esters in wines: new insight through the establishment of a database of French wines;Antalick;American Journal of Enology and Viticulture,2014

5. Quantitative determination of potent flavor compounds in Burgundy Pinot noir wines using a stable isotope dilution assay;Aubry;Journal of Agricultural and Food Chemistry,1997

Cited by 39 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Differences in organic Pinot Noir wine production systems correlated with microbiome analysis, sensory characteristics and volatile composition;Food Bioscience;2024-10

2. Extraction of tannin, colour and aroma compounds in pinot noir wines as affected by clone selection and whole bunch addition;Food Chemistry;2024-09

3. Timing of leaf removal modulates tannin composition and the level of anthocyanins and methoxypyrazines in Pinot noir grapes and wines;Food Research International;2024-02

4. Understanding the relationship between tropical fruit aroma, acceptance, and emotional response in chardonnay wines;Food Research International;2023-12

5. The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California;Molecules;2023-05-22