Direct hydrolysis and analysis of glycosidically bound aroma compounds in grapes and wines: comparison of hydrolysis conditions and sample preparation methods-Reference-Cited by-同舟云学术

Direct hydrolysis and analysis of glycosidically bound aroma compounds in grapes and wines: comparison of hydrolysis conditions and sample preparation methods

Published:2014-08-15 Issue:3 Volume:20 Page:361-377
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:

Hampel D.¹,Robinson A.L.¹,Johnson A.J.¹,Ebeler S.E.¹

Affiliation:

1. Department of Viticulture and Enology; University of California; One Shields Avenue Davis CA 95616 USA

Funder

American Vineyard Foundation

California Competitive Grants Program

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12087/fullpdf

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4. Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juice;Baek;Journal of Food Science,1999

5. Principles and Practices of Winemaking

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