Study of the Formation Mechanisms of Some Volatile Compounds during the Aging of Sweet Fortified Wines-Reference-Cited by-同舟云学术

Study of the Formation Mechanisms of Some Volatile Compounds during the Aging of Sweet Fortified Wines

Published:1999-06-08 Issue:7 Volume:47 Page:2837-2846
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cutzach Isabelle¹,Chatonnet Pascal¹,Dubourdieu Denis¹

Affiliation:

1. Groupement Interproducteurs Collioure-Banyuls, GICB, F-66650 Banyuls/Mer, France, in conjunction with the Commité Interprofessionnel des Vins Doux Naturels, CIVDN, F-66300 Tresserre, France, at the Bordeaux Faculty of Enology; Seguin-Moreau SA, F-16103 Cognac, France, at the Bordeaux Faculty of Enology; Faculty of Enology, Bordeaux II University, 351 Cours de Libération, F-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/jf981224s

Reference49 articles.

1. Model reactions on roast aroma formation

Cited by 109 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. The impact of dosage sugar-type and aging on Maillard reaction-associated products in traditional method sparkling wines;OENO One;2023-05-30

2. Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines—Occurrence in Spanish Red Wines and Mistelles;Molecules;2023-05-22

3. Aromatic and chemical differences between Msalais wines produced at traditional craft workshops and modern plants;Journal of Food Composition and Analysis;2023-03

4. Olfactory Sensations;Wine Tasting;2023

5. Saturated Linear Aliphatic γ- and δ-Lactones in Wine: A Review;Journal of Agricultural and Food Chemistry;2022-12-05