Impact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines-Reference-Cited by-同舟云学术

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Impact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines

Published:2014-05-28 Issue:23 Volume:62 Page:5378-5389
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gammacurta Marine¹²³,Marchand Stéphanie¹²,Albertin Warren¹²,Moine Virginie³,de Revel Gilles¹²

Affiliation:

1. Univ. Bordeaux, ISVV, EA 4577 Œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d’Ornon Cedex, France

2. INRA, ISVV, USC 1366 Œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d’Ornon, France

3. Laffort, 126 Quai de la Souys, 33100 Bordeaux, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf500707e

Reference51 articles.

1. Examples of Perceptive Interactions Involved in Specific “Red-” and “Black-berry” Aromas in Red Wines

2. Impact of Perceptive Interactions on Red Wine Fruity Aroma

3. Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines

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