3-Hydroxy-4,5-dimethyl-2(5H)-furanone Levels in Fortified Madeira Wines: Relationship to Sugar Content-Reference-Cited by-同舟云学术

3-Hydroxy-4,5-dimethyl-2(5H)-furanone Levels in Fortified Madeira Wines: Relationship to Sugar Content

Published:2004-09-30 Issue:22 Volume:52 Page:6765-6769
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Câmara José Sousa¹,Marques José C.¹,Alves María A.¹,Silva Ferreira Antonio C.¹

Affiliation:

1. Departamento de Química da Universidade da Madeira, Campus Universitário da Penteada, 9000-390 Funchal, Portugal; Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Roberto Frias, 4099 Porto, Portugal; and Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, PT-4700-072 Porto, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049547d

Reference40 articles.

1. Varietal flavour compounds of four grape varieties producing Madeira wines

2. Chemical Markers for Aroma of Vitis vinifera Var. Chardonnay Regional Wines

3. Etiévant, P. X. Wine. In: Volatile Compounds in Foods and Beverages; Maarse, H., Ed.; Dekker: New York, 1991; Chapter 14, pp 483−546.

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