Effects of Transporting and Processing Sauvignon blanc Grapes on 3-Mercaptohexan-1-ol Precursor Concentrations
Author:
Affiliation:
1. The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia
2. School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, P.M.B. 1, Glen Osmond, South Australia 5064, Australia
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf200119z
Reference31 articles.
1. A New Type of Flavor Precursors in Vitis vinifera L. cv. Sauvignon Blanc: S-Cysteine Conjugates
2. Sulfur Aroma Precursor Present in S-glutathione Conjugate Form: Identification of S-3-(Hexan-1-ol)-glutathione in Must from Vitis vinifera L. cv. Sauvignon Blanc
3. First Identification of 4-S-Glutathionyl-4-methylpentan-2-one, a Potential Precursor of 4-Mercapto-4-methylpentan-2-one, in Sauvignon Blanc Juice
4. Engineering volatile thiol release inSaccharomyces cerevisiae for improved wine aroma
5. Synthesis of the Individual Diastereomers of the Cysteine Conjugate of 3-Mercaptohexanol (3-MH)
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