Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines
Author:
Affiliation:
1. Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, University of Bordeaux, F-33140 Villenave d’Ornon, France
2. Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Bordeaux Sciences Agro, F-33170 Gradignan, France
Funder
Conseil R?gional Aquitaine
Bordeaux Sciences Agro
Union des ?nologues de 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.3c03267
Reference54 articles.
1. Examples of Perceptive Interactions Involved in Specific “Red-” and “Black-berry” Aromas in Red Wines
2. The Odor of Colors: Can Wine Experts and Novices Distinguish the Odors of White, Red, and Rosé Wines?
3. Aromatic maturity is a cornerstone of terroir expression in red wine
4. The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components
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