Effect of Fungicide Residues on the Aromatic Composition of White Wine Inoculated with Three Saccharomyces cerevisiae Strains-Reference-Cited by-同舟云学术

Effect of Fungicide Residues on the Aromatic Composition of White Wine Inoculated with Three Saccharomyces cerevisiae Strains

Published:2004-02-13 Issue:5 Volume:52 Page:1241-1247
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

García María Angeles¹,Oliva José¹,Barba Albero¹,Cámara Miguel Ángel¹,Pardo Francisco¹,Díaz-Plaza Eva María¹

Affiliation:

1. Departamento de Química Agrícola, Geología y Edafología, Facultad de Química, Universidad de Murcia, Campus de Espinardo, 30100 Murcia, Spain; Bodega San Isidro, Ctra. de Murcia s/n, 30520 Jumilla (Murcia), Spain; and Departamento de Ciencia y Tecnología Agroforestal, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad de Castilla-La Mancha, Avenida de España s/n, 02071 Albacete, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030546f

Reference66 articles.

1. Identification and determination of volatile constituents in wines from different vine cultivars

2. González Raurich, M. Volátiles minoritarios de los vinos españoles. Caracterización de los principales vinos procedentes de uvas tintas. Ph.D. Dissertation, Facultad Ciencias Químicas, Universidad Complutense de Madrid, 1986.

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