Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites Addition
Author:
Affiliation:
1. Unité Mixte de Recherche Œnologie 1366, Univ. Bordeaux - INRAE - Bordeaux INP - Bordeaux Sciences Agro, ISVV, F-33882 Villenave-d'Ornon, France
Funder
Institut Fran?ais de la Vigne et du Vin
Conseil Interprofessionnel du Vin de Bordeaux
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c00751
Reference42 articles.
1. Estimate of intake of sulfites in the Belgian adult population
2. Mechanism of Interaction of Polyphenols, Oxygen, and Sulfur Dioxide in Model Wine and Wine
3. Oxidation mechanisms occurring in wines
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