Impact of the Nonvolatile Wine Matrix Composition on the In Vivo Aroma Release from Wines
Author:
Affiliation:
1. Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) C/Nicolás Cabrera 9, 28049 Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf405550y
Reference46 articles.
1. Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption
2. Wine flavor: chemistry in a glass
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
4. Identification of Character Impact Odorants of Different White Wine Varieties
5. Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine
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