Evolution and Correlation of cis-2-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols, and Acetaldehyde during Fermentation of Sauvignon blanc Juice-Reference-Cited by-同舟云学术

Evolution and Correlation of cis-2-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols, and Acetaldehyde during Fermentation of Sauvignon blanc Juice

Published:2020-07-29 Issue:32 Volume:68 Page:8676-8687
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Xingchen¹,Chen Liang¹,Capone Dimitra L.¹²^ORCID,Roland Aurélie³,Jeffery David W.¹²^ORCID

Affiliation:

1. Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia

2. Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia

3. SPO, Institut Agro—Montpellier SupAgro, INRAE, Univ Montpellier, 2 Place Pierre Viala, 34060 Montpellier, France

Funder

Wine Australia

Australian Research Council

China Scholarship Council

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c03183

Reference55 articles.

1. Varietal Thiols in Wine: Discovery, Analysis and Applications

2. Identification of a powerful aromatic component ofVitis vinifera L. var. sauvignon wines: 4-mercapto-4-methylpentan-2-one

3. Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines

4. Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH

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