Development of a Method for Analyzing the Volatile Thiols Involved in the Characteristic Aroma of Wines Made from Vitis vinifera L. Cv. Sauvignon Blanc

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 3, 1998, Pages 1044-1048

  Tominaga, Takatoshi ^a   Murat, Marie Laure ^a   Dubourdieu, Denis ^a  

^a Faculte d' nologie de Bordeaux   (France)

Author keywords

Aroma; p hydroxymercuribenzoate; Sauvignon blanc wine; Vitis vinifera; Volatile thiol

Indexed keywords

VITIS VINIFERA;

EID: 0001265618     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970782o     Document Type: Article

References (12)

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