1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins
Author:
Affiliation:
1. Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d’Ornon, France
2. INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France
Funder
Ministère de l'Enseignement Supérieur et de la Recherche
Biolaffort
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b03042
Reference50 articles.
1. Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts
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3. PERCEPTION OF FRUITY AND VEGETATIVE AROMAS IN RED WINE
4. The relationship between sensory attributes and wine composition for Australian Cabernet Sauvignon wines
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