Effects of the Nonvolatile Matrix on the Aroma Perception of Wine-Reference-Cited by-同舟云学术

Effects of the Nonvolatile Matrix on the Aroma Perception of Wine

Published:2010-04-07 Issue:9 Volume:58 Page:5574-5585
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sáenz-Navajas María-Pilar¹²,Campo Eva²³,Culleré Laura³,Fernández-Zurbano Purificación¹,Valentin Dominique²,Ferreira Vicente³

Affiliation:

1. Instituto de Ciencias de la Vid y el Vino (CSIC, UR, GR), Department of Chemistry, University of La Rioja, Madre de Dios 51, E-26006 Logroño, La Rioja, Spain

2. UMR CSG 5170 CNRS INRA UB, CESG, 15 Rue Hugues Picardet, 21000 Dijon, France

3. Laboratory for Aroma Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf904377p

Reference28 articles.

1. Prediction of the Wine Sensory Properties Related to Grape Variety from Dynamic-Headspace Gas Chromatography−Olfactometry Data

2. Influence of geographic origin on aromatic descriptors of Spanish Albariño wine

3. Influence of Vineyard Location and Vine Water Status on Fruit Maturation of Nonirrigated Cv. Agiorgitiko (Vitis vinifera L.). Effects on Wine Phenolic and Aroma Components

4. Back matter

5. 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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