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Volumn 35, Issue 3, 1996, Pages 147-148

3-hexen-1-ol isomers in Muller-Thurgau wines: A 'varietal' characteristic affected by must sulfiting time

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[No Author keywords available]

Indexed keywords


EID: 0029807405     PISSN: 00427500     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (22)

References (13)
  • 1
    • 10544233396 scopus 로고
    • L'arôme du vin, sa formation enzymatique durant la phase préfermentaire de la vinification
    • CORDONNIER, A.; BAYONOVE, C.; 1977: L'arôme du vin, sa formation enzymatique durant la phase préfermentaire de la vinification. Riv. Ital. E.P.P.O.S. 59 (5), 158-163.
    • (1977) Riv. Ital. E.P.P.O.S. , vol.59 , Issue.5 , pp. 158-163
    • Cordonnier, A.1    Bayonove, C.2
  • 2
    • 10544255372 scopus 로고
    • 6 ad opera dei lieviti nel corso del processo fermentative
    • 6 ad opera dei lieviti nel corso del processo fermentative. Riv. Viticolt. Enol. 35, 431-435.
    • (1982) Riv. Viticolt. Enol. , vol.35 , pp. 431-435
    • Di Stefano, R.1    Ciolfi, G.2
  • 4
    • 25744469930 scopus 로고
    • The aroma of grapes. I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components
    • GUNATA, Y. Z.; BAYONOVE, C.; BAUMES, R.; CORDONNIER, R.; 1985: The aroma of grapes. I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components. J. Chromatogr. 331, 83-90.
    • (1985) J. Chromatogr. , vol.331 , pp. 83-90
    • Gunata, Y.Z.1    Bayonove, C.2    Baumes, R.3    Cordonnier, R.4
  • 6
    • 0038708073 scopus 로고
    • 6 compounds formed enzymatically in macerated grape leaves during harvest and wine fermentation
    • 6 compounds formed enzymatically in macerated grape leaves during harvest and wine fermentation. Amer. J. Enol. Viticult. 29, 11-17.
    • (1978) Amer. J. Enol. Viticult. , vol.29 , pp. 11-17
    • Joslin, W.S.1    Ough, C.S.2
  • 7
    • 84985316694 scopus 로고
    • Aroma components as discriminating parameters in the chemometric classification of Venetian white wines
    • MORET, I.; SCARPONI, G.; CESCON, P.; 1984: Aroma components as discriminating parameters in the chemometric classification of Venetian white wines. J. Sci. Food Agricult. 35, 1004-1011.
    • (1984) J. Sci. Food Agricult. , vol.35 , pp. 1004-1011
    • Moret, I.1    Scarponi, G.2    Cescon, P.3
  • 10
    • 10544227787 scopus 로고
    • Aromastoffe
    • WÜRDIG G.; WOLLER, R. (Eds.): Ulmer, Stuttgart
    • RAPP, A.; 1989: Aromastoffe. In: WÜRDIG G.; WOLLER, R. (Eds.): Chemie des Weines, 584-615. Ulmer, Stuttgart.
    • (1989) Chemie des Weines , pp. 584-615
    • Rapp, A.1
  • 11
    • 0001701909 scopus 로고
    • Untersuchung flüchtiger Inhaltsstoffe des Weinaromas: Beitrag zur Sortencharakterisierung von Riesling und Neuzüchtungen mit Riesling-Abstammung
    • _; VOLKMANN, C.; NIEBERGALL, H.; 1993: Untersuchung flüchtiger Inhaltsstoffe des Weinaromas: Beitrag zur Sortencharakterisierung von Riesling und Neuzüchtungen mit Riesling-Abstammung. Vitis 32, 171-178.
    • (1993) Vitis , vol.32 , pp. 171-178
    • Volkmann, C.1    Niebergall, H.2
  • 13
    • 84855523835 scopus 로고
    • Consideration about the presence of free and bound p-menth-1-enediols in grape products
    • SCHREIER and WINTERHALTER (Eds.): Würzburg, Germany, 30 Sept.-2 Oct. 1992, Allured Publ. Corp., Carol Stream, USA
    • _; RAPP, A.; DALLA SERRA, A.; 1993: Consideration about the presence of free and bound p-menth-1-enediols in grape products. In: SCHREIER and WINTERHALTER (Eds.): Proc. Int. Conf. "Progress in Flavour Precursors Studies. Analysis, Generation & Biotechnology", Würzburg, Germany, 30 Sept.-2 Oct. 1992, 243-249. Allured Publ. Corp., Carol Stream, USA.
    • (1993) Proc. Int. Conf. "Progress in Flavour Precursors Studies. Analysis, Generation & Biotechnology" , pp. 243-249
    • Rapp, A.1    Dalla Serra, A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.