Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 10, 2002, Pages 2891-2899

  Hernández Orte, Purificación ^a   Cacho, Juan F ^a   Ferreira, Vicente ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Amino acids; Aroma; Grape varieties; PLS regression; Volatile compounds; Wine

Indexed keywords

ACETIC ACID; ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; ALCOHOL; ALCOHOL DERIVATIVE; AMINO ACID; BUTYRIC ACID ETHYL ESTER; HEXANOIC ACID; ISOBUTYRIC ACID; METHIONINE; METHIONOL; OCTANOIC ACID; PHENETHYL ALCOHOL; PHENYLALANINE; SERINE; SUGAR; THREONINE; UNCLASSIFIED DRUG; VOLATILE AGENT; WATER;

AMINO ACID COMPOSITION; AROMA; ARTICLE; CHEMISTRY; CHEMOMETRICS; FATTY ACID SYNTHESIS; FERMENTATION; GAS CHROMATOGRAPHY; GRAPE; METABOLISM; MODEL; MULTIVARIATE LOGISTIC REGRESSION ANALYSIS; ODOR; SACCHAROMYCES CEREVISIAE; SOLUTION AND SOLUBILITY; STATISTICAL MODEL; WINE; YEAST;

SACCHAROMYCES CEREVISIAE; VITACEAE; VITIS SP.;

ACETATES; ACETIC ACID; AMINO ACIDS; CHROMATOGRAPHY, GAS; ETHANOL; FERMENTATION; LINEAR MODELS; ODORS; SACCHAROMYCES CEREVISIAE; SOLUTIONS; VITIS; WINE;

EID: 0037041928     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011395o     Document Type: Article

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