Effect of Fungicide Residues on the Aromatic Composition of White Wine Inoculated with Three Saccharomyces cerevisiae Strains

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 5, 2004, Pages 1241-1247

  García, María Angeles ^a   Oliva, José ^a   Barba, Albero ^a   Cámara, Miguel Ángel ^a   Pardo, Francisco ^b   Díaz Plaza, Eva María ^c  

^a UNIVERSITY OF MURCIA   (Spain)

^b Bodega San Isidro BSI   (Spain)

^c UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Fermentative aroma; Fungicide residues; Saccharomyces cerevisiae; White wine

Indexed keywords

3 (METHYLTHIO)PROPAN 1 OL; 3 HEXEN 1 OL; ACETIC ACID ETHYL ESTER; ACID; ALCOHOL; AROMATIC COMPOUND; CYPRODINIL; ESTER; FLUDIOXONIL; FUNGICIDE; FUNGICIDE RESIDUE; HERBICIDE RESIDUE; ISOPENTYL ACETATE; PYRIMETHANIL; UNCLASSIFIED DRUG; VOLATILE AGENT;

ADSORPTION; AROMA; ARTICLE; DESORPTION; FERMENTATION; FOOD QUALITY; GAS CHROMATOGRAPHY; GRAPE; PERCEPTIVE THRESHOLD; SACCHAROMYCES CEREVISIAE; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS; VITIS SP.; VITIS VINIFERA;

EID: 1542319281     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030546f     Document Type: Article

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