Effect of Closure and Packaging Type on 3-Alkyl-2-methoxypyrazines and Other Impact Odorants of Riesling and Cabernet Franc Wines
Author:
Affiliation:
1. Department of Food Science and Technology, Agricultural University of Athens, Athens, Greece
2. Department of Environmental Biology, University of Guelph, Guelph, Ontario, Canada
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf803720k
Reference45 articles.
1. The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals
2. Determination of Methoxypyrazines in Red Wines by Stable Isotope Dilution Gas Chromatography-Mass Spectrometry
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