Study of Substituted Ester Formation in Red Wine by the Development of a New Method for Quantitative Determination and Enantiomeric Separation of Their Corresponding Acids-Reference-Cited by-同舟云学术

Study of Substituted Ester Formation in Red Wine by the Development of a New Method for Quantitative Determination and Enantiomeric Separation of Their Corresponding Acids

Published:2017-06-07 Issue:24 Volume:65 Page:5018-5025
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lytra Georgia¹²,Franc Celine¹²,Cameleyre Margaux¹²,Barbe Jean-Christophe¹²^ORCID

Affiliation:

1. Univ. Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, 33882 Villenave d’Ornon, France

2. INRA, ISVV, USC 1366 Œnologie, 33882 Villenave d’Ornon, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b00979

Reference35 articles.

1. Bertrand, A.Recherches sur l’analyse des vins par chromatographie en phase gazeuse; PhD thesis;Université de Bordeaux: 1975.

2. Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma

3. Distribution and Organoleptic Impact of Ethyl 2-Hydroxy-4-methylpentanoate Enantiomers in Wine

4. Identification of three novel compounds in wine by means of a laboratory-constructed multidimensional gas chromatographic system

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