Volatile Compounds Related to ‘Stone Fruit’ Aroma Attributes in Viognier and Chardonnay Wines-Reference-Cited by-同舟云学术

Volatile Compounds Related to ‘Stone Fruit’ Aroma Attributes in Viognier and Chardonnay Wines

Published:2018-02-27 Issue:11 Volume:66 Page:2838-2850
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Siebert Tracey E.¹²^ORCID,Barker Alice¹,Pearson Wes¹,Barter Sheridan R.¹,de Barros Lopes Miguel A.²,Darriet Philippe³⁴,Herderich Markus J.¹^ORCID,Francis I. Leigh¹²

Affiliation:

1. The Australian Wine Research Institute, P.O. Box 197, Glen Osmond (Adelaide) SA 5064, Australia

2. School of Pharmacy and Medical Science, University of South Australia, G.P.O Box 2471, Adelaide, SA 5001, Australia

3. Unité de Recherche Œnologie EA 4577, ISVV, University of Bordeaux, Villenave d’Ornon cedex 33882, France

4. USC Œnologie, ISVV, INRA, Villenave d’Ornon cedex 33882, France

Funder

Wine Australia

Institut des Sciences de la Vigne et du Vin, Universit? de Bordeaux

School of Pharmacy and Medical Science, University of South Australia

Government of Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b05343

Reference50 articles.

1. Iland, P.; Gago, P.; Caillard, A.; Dry, P. R. A taste of the world of wine; Patrick Iland Wine Promotions: Adelaide, Australia, 2009; p 208.

2. Factors Influencing the Aroma Composition of Chardonnay Wines

3. Investigation of ‘stone fruit’ aroma in Chardonnay, Viognier and botrytis Semillon wines

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