Effects on 3-Mercaptohexan-1-ol Precursor Concentrations from Prolonged Storage of Sauvignon Blanc Grapes Prior to Crushing and Pressing
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 Research Institute, The University of Adelaide, PMB 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/jf300054h
Reference41 articles.
1. Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds
2. Varietal Thiols in Wine: Discovery, Analysis and Applications
3. S-Cysteinylated and S-glutathionylated thiol precursors in grapes. A review
4. A New Type of Flavor Precursors in Vitis vinifera L. cv. Sauvignon Blanc: S-Cysteine Conjugates
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