Evolution of Markers Involved in the Fresh Mushroom Off-Flavor in Wine During Alcoholic Fermentation
Author:
Affiliation:
1. MHCS, 51530 Oiry, France
2. Comité Champagne, 51200 Epernay, France
3. UMR SPO, Univ Montpellier INRAE, Institut Agro, 34060 Montpellier, France
Funder
Association Nationale de la Recherche et de la Technologie
Comité Champagne
MHCS
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c02692
Reference37 articles.
1. Identification of some Volatile Compounds of Wine ofVitis ViniferaCultivar Pinot Noir
2. Gas Chromatography−Olfactometry and Chemical Quantitative Study of the Aroma of Six Premium Quality Spanish Aged Red Wines
3. Impact Odorants Contributing to the Fungus Type Aroma from Grape Berries Contaminated by Powdery Mildew (Uncinula necator); Incidence of Enzymatic Activities of the Yeast Saccharomyces cerevisiae
4. First identification of a new molecule involved in the fresh mushroom off-flavor in wines: 1-hydroxyoctan-3-one
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