Chemical and Sensory Evaluation of Silicone and Polylactic Acid-Based Remedial Treatments for Elevated Methoxypyrazine Levels in Wine-Reference-Cited by-同舟云学术

Chemical and Sensory Evaluation of Silicone and Polylactic Acid-Based Remedial Treatments for Elevated Methoxypyrazine Levels in Wine

Published:2016-09-16 Issue:9 Volume:21 Page:1238
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Botezatu Andreea,Kemp Belinda^ORCID,Pickering Gary

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/21/9/1238/pdf

Reference32 articles.

1. Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography – Mass Spectrometry

2. A Global Survey of Methoxypyrazines in Wine;Botezatu;J. Food Agric. Environ.,2016

3. Influence of Harmonia axyridis on the sensory properties of white and red wine;Pickering;Am. J. Enol. Vitic.,2004

4. Occurrence and contribution of alkyl methoxypyrazines in wine tainted byHarmonia axyridisandCoccinella septempunctata

5. Methoxypyrazine composition of Coccinellidae-tainted Riesling and Pinot noir wine from Germany

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2. Effect of non‐Saccharomycesyeast strains on 3‐isobutyl‐2‐methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation;Australian Journal of Grape and Wine Research;2022-08

3. Comparison of Methoxypyrazine Content and Expression Pattern of O-Methyltransferase Genes in Grape Berries and Wines from Six Cultivars (Vitis vinifera L.) in the Eastern Foothill of the Helan Mountain;Plants;2022-06-20

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