The role of potent thiols in Chardonnay wine aroma
Author:
Affiliation:
1. The Australian Wine Research Institute (AWRI); Urrbrae SA 5064 Australia
Funder
Wine Australia
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12294/fullpdf
Reference62 articles.
1. Influence of grape-harvesting steps on varietal thiol aromas in Sauvignon Blanc wines;Allen;Journal of Agricultural and Food Chemistry,2011
2. Identifying the chemical composition related to the distinct aroma characteristics of New Zealand Sauvignon Blanc wines;Benkwitz;American Journal of Enology and Viticulture,2012
3. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference;Bindon;Food Chemistry,2014
4. Terpenoids and their role in wine flavour: recent advances;Black;Australian Journal of Grape and Wine Research,2015
5. Investigation of potent odorants and afterodor development in two Chardonnay wines using the buccal odor screening system (BOSS);Buettner;Journal of Agricultural and Food Chemistry,2004
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