Assessing the Aromatic Potential of Cabernet Sauvignon and Merlot Musts Used to Produce Rose Wine by Assaying the Cysteinylated Precursor of 3-Mercaptohexan-1-ol-Reference-Cited by-同舟云学术

Assessing the Aromatic Potential of Cabernet Sauvignon and Merlot Musts Used to Produce Rose Wine by Assaying the Cysteinylated Precursor of 3-Mercaptohexan-1-ol

Published:2001-10-05 Issue:11 Volume:49 Page:5412-5417
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Murat Marie-Laure¹,Tominaga Takatoshi¹,Dubourdieu Denis¹

Affiliation:

1. Faculté d'œnologie de Bordeaux, Université Victor Ségalen Bordeaux 2, 351 cours de la Libération, 33405 Talence Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0103119

Reference23 articles.

1. Francis, I. L.; Kassara, S.; Noble, A. C.; Williams, P. J. The contribution of glycoside precursors to Cabernet Sauvignon and Merlot aroma. Sensory and compositional studies. American Chemical Society: Washington, DC, 1999, Ch 2; pp 13−30.

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