Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines-Reference-Cited by-同舟云学术

Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines

Published:1998-01-14 Issue:2 Volume:46 Page:657-663
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Spillman Philip J.¹,Pollnitz Alan P.¹,Liacopoulos Dimitra¹,Pardon Kevin H.¹,Sefton Mark A.¹

Affiliation:

1. Department of Horticulture, Viticulture and Oenology, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia, and The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf970559r

Reference18 articles.

1. Red wine aroma: Identification of headspace constituents

2. Chatonnet, P.; Boidron, J.N.; Pons, M. Incidence du traitement thermique du bois de chêne sur sa composition chimique. 2epartie: évolution de certains composés en fonction de l'intensité de brûlage. (Effect on heat on oak wood and its chemical composition. Part 2. Variations of certain compounds in relation to toasting intensity).Connaiss. Vigne Vin1989,23, 223−250.

Cited by 104 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring the effect of Pinus halepensis resin quality on the vinification of Retsina by untargeted profile analysis;Exploration of Foods and Foodomics;2024-08-29

2. Aromatic Evolution of Red Wine Aged in Oak Vats and Barrels. Relationship between Volatile Compounds and Sensory Analysis;American Journal of Enology and Viticulture;2024

3. <i>Agaricus bisporus</i> chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine;OENO One;2023-09-18

4. Volatile Compound Release from Oak Chips in Model Wine Media: Combined Influence of Toasting Degree, Size, Time of Contact, and Ethanol Content;Journal of Agricultural and Food Chemistry;2023-09-04

5. The impact of dosage sugar-type and aging on Maillard reaction-associated products in traditional method sparkling wines;OENO One;2023-05-30