Heterocyclic Acetals from Glycerol and Acetaldehyde in Port Wines: Evolution with Aging-Reference-Cited by-同舟云学术

Heterocyclic Acetals from Glycerol and Acetaldehyde in Port Wines: Evolution with Aging

Published:2002-03-21 Issue:9 Volume:50 Page:2560-2564
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

da Silva Ferreira Antonio Cesar¹,Barbe Jean-Christophe¹,Bertrand Alain¹

Affiliation:

1. Faculté d'Œnologie, Unité Associée INRA/Université Victor Segalen Bordeaux II, 351 Cours de la Libération, F-33405 Talence Cedex, France; Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Rua Dr. Antonio Bernardino de Almeida, PT-4700-072 Porto, Portugal; and Département de Biologie Expérimentale, Ecole Nationale d'Ingénieurs des Travaux Agricoles de Bordeaux, 1, Cours du Général de Gaulle, BP 201, F-33175 Gradignan Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011391j

Reference10 articles.

1. Volatile aroma components of Australian port wines

2. Silva Ferreira, A. C.; Bertrand, A. Evolution de quelques constituants du vin de Porto au cours du vieillissement. Etude particulière des composés carbonylés. InŒnologie 95, 5ème Symposium International d'Œnologie;Lavoisier: Paris, France, 1996; pp 520−523.

3. Maillard, B. Additions radicalaires de diols et de leurs dérivés: diesters et acétals cycliques. Ph.D. Thesis (nο. 325); University Bordeaux 1; Bordeaux, France, 1971.

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