Role of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in the Evolution of Oak Lactone in Wine during Oak Maturation-Reference-Cited by-同舟云学术

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Role of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in the Evolution of Oak Lactone in Wine during Oak Maturation

Published:2013-04-24 Issue:18 Volume:61 Page:4411-4416
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wilkinson Kerry L.¹,Prida Andrei²,Hayasaka Yoji³

Affiliation:

1. School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia

2. Seguin Moreau, Z.I. Merpins, B.P. 94, 16103 Cognac, France

3. The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf400175h

Reference23 articles.

1. Stereoisomere Aromastoffe, XII. 3-Methyl-4-octanolid – „Quercuslacton, Whiskylacton” – Struktur und Eigenschaften der Stereoisomeren

2. Determination of oak lactones in barrel-aged wines and in oak extracts by stable isotope dilution analysis

3. Extraction and Formation Dynamic of Oak-Related Volatile Compounds from Different Volume Barrels to Wine and Their Behavior during Bottle Storage

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