Occurrence of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’-Reference-Cited by-同舟云学术

Occurrence of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’

Published:2012-09 Issue:2 Volume:118 Page:223-229
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Scholtes Caroline¹,Nizet Sabrina¹,Collin Sonia¹

Affiliation:

1. Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute; Université Catholique de Louvain; Croix du Sud, 2 box L7.05.07; B-1348; Louvain-la-Neuve; Belgium

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.34/fullpdf

Reference27 articles.

1. Acidic beers: Enjoyable reminiscences of the past;Verachtert;Cerevisia,2005

2. Synthesis of aroma components during the spontaneous fermentation of lambic and gueuze;Van Oevelen;J. Inst. Brew.,1976

3. Fate of key odorants in Sauternes wines through aging;Bailly;J. Agric. Food Chem.,2009

4. Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols;Bailly;J. Agric. Food Chem.,2006

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