Accumulation of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in Fruits, Leaves, and Shoots of Vitis vinifera cv. Monastrell following Foliar Applications of Oak Extract or Oak Lactone-Reference-Cited by-同舟云学术

Accumulation of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in Fruits, Leaves, and Shoots of Vitis vinifera cv. Monastrell following Foliar Applications of Oak Extract or Oak Lactone

Published:2015-05-04 Issue:18 Volume:63 Page:4533-4538
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pardo-Garcia Ana I.¹,Wilkinson Kerry L.²,Culbert Julie A.²,Lloyd Natoiya D. R.³,Alonso Gonzalo L.¹,Salinas M. Rosario¹

Affiliation:

1. Cátedra de Quı́mica Agrı́cola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain

2. School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia

3. Metabolomics Australia, The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, 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.5b01043

Reference25 articles.

1. Vineyard and Fermentation Studies To Elucidate the Origin of 1,8-Cineole in Australian Red Wine

2. Smoke-derived Taint in Wine: Effect of Postharvest Smoke Exposure of Grapes on the Chemical Composition and Sensory Characteristics of Wine

3. Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties

4. Effect of leaf removal and grapevine smoke exposure on colour, chemical composition and sensory properties of Chardonnay wines

5. Assessing the Impact of Smoke Exposure in Grapes: Development and Validation of a HPLC-MS/MS Method for the Quantitative Analysis of Smoke-Derived Phenolic Glycosides in Grapes and Wine

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