Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds-Reference-Cited by-同舟云学术

Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds

Published:2011-05-30 Issue:2 Volume:17 Page:169-180
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:

Author:

KING E.S.,OSIDACZ P.,CURTIN C.,BASTIAN S.E.P.,FRANCIS I.L.

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.2011.00133.x/fullpdf

Reference43 articles.

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2. Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc;Anfang;Australian Journal of Grape and Wine Research,2009

3. The effect of various leaf removal treatments on the aroma and flavor of Sauvignon Blanc wine;Arnold;American Journal of Enology and Viticulture,1990

4. Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data;Campo;Journal of Agricultural and Food Chemistry,2005

5. Application of a new, ultra-sensitive GC-MS method for 3-mercaptohexan-1-ol determination: an investigation of the relationship between varietal thiol and precursors in grapes and wine;Capone;Journal of Agricultural and Food Chemistry,2011

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