Impact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution-Reference-Cited by-同舟云学术

Impact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution

Published:2020-09-11 Issue:39 Volume:68 Page:10808-10814
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cameleyre Margaux¹^ORCID,Madrelle Victoria¹,Lytra Georgia¹,Barbe Jean-Christophe¹^ORCID

Affiliation:

1. Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d’Ornon Cedex, 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.0c04200

Reference45 articles.

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2. Chatonnet, P. Incidences Du Bois de Chêne Sur La Composition Chimique et Les Qualités Organoleptiques Des Vins: Applications Technologiques, PhD Thesis, Université de Bordeaux, 1991.

3. The contribution of wood to the flavor of alcoholic beverages

4. Incidence du traitement thermique du bois de chêne sur sa composition chimique. 2e partie : évolution de certains composés en fonction de l'intensité de brûlage

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