Organoleptic Impact of 2-Methoxy-3-isobutylpyrazine on Red Bordeaux and Loire Wines. Effect of Environmental Conditions on Concentrations in Grapes during Ripening-Reference-Cited by-同舟云学术

Organoleptic Impact of 2-Methoxy-3-isobutylpyrazine on Red Bordeaux and Loire Wines. Effect of Environmental Conditions on Concentrations in Grapes during Ripening

Published:2000-08-31 Issue:10 Volume:48 Page:4830-4834
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Roujou de Boubée Dominique¹,Van Leeuwen Cornelis¹,Dubourdieu Denis¹

Affiliation:

1. Faculté d'Œnologie, Université Victor Segalen Bordeaux II, 351 Cours de la Libération, 33405 Talence Cedex, France, and Ecole Nationale d'Ingénieurs des Travaux Agricoles de Bordeaux, 1 Cours du Gal de Gaulle, 33175 Gradignan Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000181o

Reference17 articles.

1. Determination of Methoxypyrazines in Red Wines by Stable Isotope Dilution Gas Chromatography-Mass Spectrometry

2. Allen, M. S.; Lacey, M. J.; Boyd, S. Chapter 21: Existence of different origins for methoxypyrazines of grapes and wines. InBiotechnology forImproved Food and Flavors; Takeoka, G. R., Teranishi, R., Williams, P. J., Kobayashi, A., Eds.; ACS Symposium Series 637; American Chemical Society: Washington, DC, 1996; pp 220−227.

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