Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment-Reference-Cited by-同舟云学术

Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment

Published:2005-03-12 Issue:7 Volume:53 Page:2637-2645
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Segurel Marie A.¹,Razungles Alain J.¹,Riou Christophe¹,Trigueiro Mafalda G. L.¹,Baumes Raymond L.¹

Affiliation:

1. Institut National de la Recherche Agronomique, Unité Mixte de Recherche Sciences Pour l'Oenologie, Equipe Technologies Intégratives, 2 place Pierre Viala, 34060 Montpellier Cedex 1, France, Inter-Rhône, Interprofession des vins AOC Côtes-du-Rhône et vallée du Rhône, 2260 route du Grès, 84100 Orange, France, and Universidad do Minho, Braga, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048273r

Reference51 articles.

1. Transfer of the Meat Aroma Precursors (Dimethyl Sulfide, Dimethyl Disulfide and Dimethyl Trisulfide) from Feed to Cooked Pork

2. Mutagenicity of 2-alkyl-N-nitrosothiazolidines

3. Dimethyl sulfide and its precursor in sweet corn

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