Aroma Changes due to Second Fermentation and Glycosylated Precursors in Chardonnay and Riesling Sparkling Wines-Reference-Cited by-同舟云学术

Aroma Changes due to Second Fermentation and Glycosylated Precursors in Chardonnay and Riesling Sparkling Wines

Published:2011-02-22 Issue:6 Volume:59 Page:2524-2533
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ganss Sebastian¹,Kirsch Frauke¹,Winterhalter Peter²,Fischer Ulrich¹,Schmarr Hans-Georg¹

Affiliation:

1. Dienstleistungszentrum Ländlicher Raum − Rheinpfalz, Kompetenzzentrum Weinforschung, Breitenweg 71, D-67435 Neustadt an der Weinstrasse, Germany

2. Technische Universität Carolo-Wilhelmina zu Braunschweig, Institut für Lebensmittelchemie Schleinitzstrasse 20, D-38106 Braunschweig, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf103628g

Reference49 articles.

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4. Ganss, S.; Schmarr, H.G.; Fischer, U.Analytical and sensory investigations on flavour changes during sparkling wine production,EURO FOOD CHEM XIII − Macromolecules and Their Degradation Products in Food - Physiological, Analytical and Technological Aspects, Hamburg, Germany, Sept 21−23, 2005;Eklund, T.; Schwarz, M.; Steinhart, H.; Thier, H.P.; Winterhalter, P., Eds.Gesellschaft Deutscher Chemiker:Frankfurt/Main, Hamburg, Germany, 2005; pp402−405.

5. Kirsch, F.Qualitative und quantitative Untersuchung aromaaktiver Substanzen in Riesling mittels GC-Olfaktometrie und Stabil-Isotopen-Verdünnungsanalyse (SIDA). Diploma Thesis,Technical University of Kaiserslautern,Kaiserslautern, Germany, 2007.

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