Differences in Odor-Active Compounds of Trincadeira Wines Obtained from Five Different Clones-Reference-Cited by-同舟云学术

Differences in Odor-Active Compounds of Trincadeira Wines Obtained from Five Different Clones

Published:2008-07-16 Issue:16 Volume:56 Page:7393-7398
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Botelho Goreti¹,Mendes-Faia Arlete¹,Clímaco Maria Cristina¹

Affiliation:

1. INRB, I.P., L-INIA - Estação Vitivinícola Nacional, 2565-191 Dois Portos, Portugal, and CGB-Centro de Genética e Biotecnologia, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8011008

Reference32 articles.

1. Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study

2. Quantitative determination of the odorants of young red wines from different grape varieties

3. Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine

4. Descriptive analysis and quality ratings of 1976 wines from four bordeaux communes

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. First Approach to the Aroma Characterization of Monovarietal Red Wines Produced from Varieties Better Adapted to Abiotic Stresses;Plants;2023-05-22

2. Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis;Journal of Separation Science;2020-12-14

3. Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology;Molecules;2020-11-28

4. Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release;LWT;2016-11

5. Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?;Food Research International;2016-09