The sensory evaluation of 2,4,6-trichloroanisole in wines-Reference-Cited by-同舟云学术

The sensory evaluation of 2,4,6-trichloroanisole in wines

Published:2015-06-24 Issue:3 Volume:121 Page:411-417
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Cravero Maria Carla¹^ORCID,Bonello Federica¹,Pazo Alvarez Maria del Carmen¹,Tsolakis Christos¹,Borsa Daniela¹

Affiliation:

1. Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria CRA-ENO; Centro di Ricerca per l'Enologia; Via Pietro Micca 35 14100 Asti Italy

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.230/fullpdf

Reference20 articles.

1. Impact of closures on wine post-bottling development: A review;Silva;Eur. Food Res. Technol.,2011

2. Traitements des vins moisis, bouchonnés: Le point sur la question;Mirabel;Bull. OIV,2007

3. Compounds causing cork taint and the factors affecting their transfer from natural cork closures to wine - A review;Sefton;Aust. J. Grape Wine Res.,2005

4. A propos des goûts de bouchons;Dubois;Vigne Vins,1981

5. 2,4,6-Trichloroanisole: A dominant component of cork flavour;Tanner;Schweiz. Z. Obst-Weinbau,1981

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