Sensory interaction between 3-mercaptohexan-1-ol and 2-isobutyl-3-methoxypyrazine in dearomatised Sauvignon Blanc wine
Author:
Affiliation:
1. Department of Viticulture and Oenology; Stellenbosch University; Private Bag X1, Matieland Stellenbosch 7602 South Africa
2. Institute for Wine Biotechnology; Stellenbosch University; Private Bag X1, Matieland Stellenbosch 7602 South Africa
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12082/fullpdf
Reference39 articles.
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2. Contribution of methoxypyrazines to Sauvignon blanc wine aroma;Allen;American Journal of Enology and Viticulture,1991
3. Evaluation of key odorants in Sauvignon blanc wines using three different methodologies;Benkwitz;Journal of Agricultural and Food Chemistry,2012
4. Effect of screwcap and cork closures on SO2 levels and aromas in Sauvignon blanc wine;Brajkovich;Journal of Agricultural and Food Chemistry,2005
5. Characterization of some volatile constituents of bell peppers;Buttery;Journal of Agricultural and Food Chemistry,1969
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