Effect of storage temperature on the chemical composition and sensory profile of Sauvignon Blanc wines-Reference-Cited by-同舟云学术

Effect of storage temperature on the chemical composition and sensory profile of Sauvignon Blanc wines

Published:2012-01-30 Issue:1 Volume:18 Page:91-99
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:

Author:

MAKHOTKINA O.,PINEAU B.,KILMARTIN P.A.

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.2011.00175.x/fullpdf

Reference50 articles.

1. Methoxypyrazines of Grapes and Wines;Allen;ACS Symposium Series,1998

2. Contribution of methoxypyrazines to Sauvignon Blanc wine aroma;Allen;American Journal of Enology and Viticulture,1991

3. Some volatile aroma components of Vitis vinifera L. cv. Sauvignon Blanc;Augustyn;South African Journal of Enology and Viticulture,1982

4. Reactivity of 3-mercaptohexanol in red wine: Impact of oxygen, phenolic fraction, and sulfur dioxide;Blanchard;American Journal of Enology and Viticulture,2004

5. Aroma characteristics of aged Vidal blanc wine;Chisholm;American Journal of Enology and Viticulture,1995

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