Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 2, 2000, Pages 400-406

  Kotseridis, Yorgos ^a,b   Baumes, Raymond ^a  

^a CEMAGREF   (France)

^b Erevnon Food Technology   (Greece)

Author keywords

Aroma extract dilution analysis; Cabernet Sauvignon; Grape; Merlot; Odor threshold; Wine; Yeasts

Indexed keywords

2 METHYL 3 SULFANYLFURAN; 3 (METHYLSULFANYL)PROPANAL; 3 SULFANYLHEXAN 1 OL; ACETIC ACID; BETA DAMASCENONE; BUTYRIC ACID DERIVATIVE; DECANAL; DICHLOROMETHANE; DIMETHYL SULFIDE; FLAVORING AGENT; FURANEOL; HOMOFURANEOL; NONA 2,6 DIENAL; PHENETHYL ALCOHOL; PHENYLETHANAL; POLACRILIN; UNCLASSIFIED DRUG;

ANGIOSPERM; ARTICLE; BEVERAGE; CHEMICAL STRUCTURE; CHEMISTRY; EXTRACTION; FERMENTATION; FOOD COMPOSITION; FOOD PROCESSING; FRUIT JUICE; GRAPE; ODOR; STRUCTURE ANALYSIS; WINE; YEAST;

BEVERAGES; FERMENTATION; ODORS; ROSALES; WINE; YEASTS;

MAGNOLIOPHYTA; VITIS SP.;

EID: 0033999226     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990565i     Document Type: Article

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