Impact of Grape Maturity on Ester Composition and Sensory Properties of Merlot and Tempranillo Wines
Author:
Affiliation:
1. University of Bordeaux, Unité Mixte de Recherche 1366 Œnologie, ISVV, 33882 Villenave d’Ornon Cedex, France
2. Pernod-Ricard, 75016 Paris, France
3. Biolaffort, 33270 Floirac, France
Funder
Pernod Ricard
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c00543
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3. The aroma of Grenache red wine: hierarchy and nature of its main odorants
4. Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine
5. Ethyl Anthranilate, Ethyl Cinnamate, 2,3-Dihydrocinnamate, and Methyl Anthranilate: Four Important Odorants Identified in Pinot noir Wines of Burgundy
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