Analytical and Sensorial Characterization of the Aroma of Wines Produced with Sour Rotten Grapes Using GC-O and GC-MS: Identification of Key Aroma Compounds-Reference-Cited by-同舟云学术

Analytical and Sensorial Characterization of the Aroma of Wines Produced with Sour Rotten Grapes Using GC-O and GC-MS: Identification of Key Aroma Compounds

Published:2011-02-24 Issue:6 Volume:59 Page:2543-2553
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Barata André¹,Campo Eva²,Malfeito-Ferreira Manuel¹,Loureiro Virgílio¹,Cacho Juan²,Ferreira Vicente²

Affiliation:

1. CBAA, Laboratory of Microbiology, Instituto Superior de Agronomia, Technical University of Lisbon, Lisboa, Portugal

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

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf104141f

Reference60 articles.

1. Analysis of Yeast Flora Associated with Grape Sour Rot and of the Chemical Disease Markers

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