Analysis and Formation of Key Sulfur Aroma Compounds in Wine
Author:
Affiliation:
1. The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia
Publisher
American Chemical Society
Link
https://pubs.acs.org/doi/pdf/10.1021/bk-2011-1068.ch014
Reference45 articles.
1. Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines
2. A New Type of Flavor Precursors in Vitis vinifera L. cv. Sauvignon Blanc: S-Cysteine Conjugates
3. Implications of nitrogen nutrition for grapes, fermentation and wine
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