Grape Contribution to Wine Aroma: Production of Hexyl Acetate, Octyl Acetate, and Benzyl Acetate during Yeast Fermentation Is Dependent upon Precursors in the Must-Reference-Cited by-同舟云学术

Grape Contribution to Wine Aroma: Production of Hexyl Acetate, Octyl Acetate, and Benzyl Acetate during Yeast Fermentation Is Dependent upon Precursors in the Must

Published:2012-02-29 Issue:10 Volume:60 Page:2638-2646
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dennis Eric G.¹,Keyzers Robert A.¹²,Kalua Curtis M.¹,Maffei Suzanne M.¹,Nicholson Emily L.¹,Boss Paul K.¹

Affiliation:

1. CSIRO Plant Industry and Food Futures Flagship, P.O. Box 350, Glen Osmond, SA 5064, Australia

2. Centre for Biodiscovery and School of Chemical and Physical Sciences, Victoria University of Wellington, P.O. Box 600, Kelburn Parade, Wellington 6140, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2042517

Reference48 articles.

1. The Production of Flavour & Aroma Compounds in Grape Berries

2. Wine Chemistry and Flavor: Looking into the Crystal Glass

3. Variation in vine vigour, grape yield and vineyard soils and topography as indicators of variation in the chemical composition of grapes, wine and wine sensory attributes

4. Influence of Yeast Strain, Canopy Management, and Site on the Volatile Composition and Sensory Attributes of Cabernet Sauvignon Wines from Western Australia

Cited by 129 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Simultaneous inoculation of non-Saccharomyces yeast and lactic acid bacteria for aromatic kiwifruit wine production;Food Microbiology;2024-10

2. Aroma component analysis by HS-SPME/GC–MS to characterize Lager, Ale, and sour beer styles;Food Research International;2024-10

3. Impact of Drip Irrigation with Recycled Wastewater on Aromatic Compound Composition in Capia Pepper (Capsicum annum L.);Sustainability;2024-06-11

4. Conversion of Other Variety Specific Components;Understanding Wine Chemistry;2024-05-24

5. Amino Acid Metabolism;Understanding Wine Chemistry;2024-05-24