Assessing the aromatic potential of cabernet sauvignon and merlot musts used to produce rose wine by assaying the cysteinylated precursor of 3-mercaptohexan-1-ol

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 11, 2001, Pages 5412-5417

  Murat, M L ^a   Tominaga, T ^a   Dubourdieu, D ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Cabernet Sauvignon; Merlot; S 3 (hexan 1 ol) L cysteine; Stable isotope dilution assay; Sulfured aroma precursor; Trimethylsilylation

Indexed keywords

3 MERCAPTOHEXAN 1 OL; 3-MERCAPTOHEXAN-1-OL; ANTHOCYANIN; CYSTEINE; CYSTEINE DERIVATIVE; HEXANE; THIOL DERIVATIVE;

AFFINITY CHROMATOGRAPHY; AROMATIZATION; ARTICLE; CHEMICAL ANALYSIS; CHEMISTRY; FERMENTATION; GAS CHROMATOGRAPHY; GRAPE; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; REPRODUCIBILITY; WINE;

VITACEAE; VITIS SP.;

EID: 0035187837     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0103119     Document Type: Article

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