Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS-Reference-Cited by-同舟云学术

Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS

Published:2018-04-17 Issue:5 Volume:53 Page:444-454
ISSN:1076-5174
Container-title:Journal of Mass Spectrometry
language:en
Short-container-title:J Mass Spectrom

Author:

Tetik Mehmet Ali¹,Sevindik Onur¹,Kelebek Hasim²,Selli Serkan¹^ORCID

Affiliation:

1. Food Engineering Department, Faculty of Agriculture; University of Cukurova; 01330 Adana Turkey

2. Food Engineering Department, Faculty of Engineering; Adana Science and Technology University; 01250 Adana Turkey

Funder

Cukurova University Research Fund

Publisher

Wiley

Subject

Spectroscopy

Reference44 articles.

1. Improvement of anthocyanin content in the cv. Okuzgozu wines by using pectolytic enzymes;Kelebek;Food Chem,2007

2. Effect of vegetation time and climatic conditions on trans-resveratrol concentrations in Cabernet Sauvignon and Merlot wines from different regions in Turkey;Yaman;S Afr J Enol Vitic,2016

3. HPLC-DAD-MS analysis of anthocyanins in rose wine made from cv. Okuzgozu grapes, and effect of maceration time on anthocyanin content;Kelebek;Chromatographia,2007

4. Yeast and bacterial modulation of wine aroma and flavour;Swiegers;Aust J Grape Win Res,2005

5. Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia;Selli;Food Chem,2004

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