Hydroxycinnamoyl Glucose and Tartrate Esters and Their Role in the Formation of Ethylphenols in Wine
Author:
Affiliation:
1. School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia
2. The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, 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.6b04074
Reference57 articles.
1. The origin of ethylphenols in wines
2. Hydroxycinnamic Acid Ethyl Esters as Precursors to Ethylphenols in Wine
3. Phenolic compounds in red wine subjected to industrial malolactic fermentation and ageing on lees
4. Hydroxycinnamate esters ofVitis vinifera: Changes during white vinification, and effects of exogenous enzymic hydrolysis
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