Gas Chromatography–Mass Spectrometry Method Optimized Using Response Surface Modeling for the Quantitation of Fungal Off-Flavors in Grapes and Wine-Reference-Cited by-同舟云学术

Gas Chromatography–Mass Spectrometry Method Optimized Using Response Surface Modeling for the Quantitation of Fungal Off-Flavors in Grapes and Wine

Published:2015-03-17 Issue:11 Volume:63 Page:2877-2885
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sadoughi Navideh¹,Schmidtke Leigh M.¹,Antalick Guillaume¹,Blackman John W.¹,Steel Christopher C.¹

Affiliation:

1. National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia

Funder

Charles Sturt University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf505444r

Reference36 articles.

1. Grapevine Bunch Rots: Impacts on Wine Composition, Quality, and Potential Procedures for the Removal of Wine Faults

2. Presence of cork-taint responsible compounds in wines and their cork stoppers

3. Identification and Responsibility of 2,4,6-Tribromoanisole in Musty, Corked Odors in Wine

4. Identification of 2,4,6-trichloroanisole as a potent compound causing cork taint in wine

5. Origin of (−)-Geosmin on Grapes: On the Complementary Action of Two Fungi, Botrytis Cinerea and Penicillium Expansum

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