Effect of anthocyanins on stability of a key odorous compound, 3-mercaptohexan-1-ol, in Bordeaux rosé wines

American Journal of Enology and Viticulture

Volumn 54, Issue 2, 2003, Pages 135-138

  Murat, Marie Laure ^a   Tominaga, Takatoshi ^a   Saucier, Cédric ^a   Glories, Yves ^a   Dubourdieu, Denis ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

3 mercaptohexan 1 ol; Anthocyanins; Antioxidant; Monoglucosides; Ros wine

Indexed keywords

EID: 0037706912     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: 10.5344/ajev.2003.54.2.135     Document Type: Article

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