Influence of viticulture practices on grape aroma precursors and their relation with wine aroma-Reference-Cited by-同舟云学术

Influence of viticulture practices on grape aroma precursors and their relation with wine aroma

Published:2014-06-16 Issue:4 Volume:95 Page:688-701
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Hernandez-Orte Purificacion¹,Concejero Belen¹,Astrain Jesus²,Lacau Blanca²,Cacho Juan¹,Ferreira Vicente¹

Affiliation:

1. Laboratory for Flavour Analysis and Enology, Department of Analytical Chemistry, School of Sciences; University of Zaragoza; 50009 Zaragoza Spain

2. Bodega Pirineos; Carretera de Barbastro, Km 3.500 22300 Barbastro Huesca Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference41 articles.

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

3. The development of varietal aroma from non-floral grapes by yeasts of different genera;Hernandez-Orte;Food Chem,2008

4. Glycosidic precursors of varietal grape and wine flavor;Williams,1992

5. Mise en évidence dans le raisin de Vitis vinifera var. Sauvignon d'un précurseur de la 4-mercapto-4-méthylpentan-2-one;Darriet;Comptes Rendus de l'Académie des sciences, Paris (Serie D),1993

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