Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 22, 2006, Pages 8567-8573

  Fang, Yu ^a   Qian, Michael C ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Aroma; Grape maturity; Pinot noir wine; Stir bar sorption extraction (SBSE)

Indexed keywords

ALCOHOL DERIVATIVE; AROMATIC HYDROCARBON; FATTY ACID; PHENOL DERIVATIVE; TERPENE;

ARTICLE; CHEMISTRY; ESTERIFICATION; FRUIT; GRAPE; GROWTH, DEVELOPMENT AND AGING; METABOLISM; WINE;

ALCOHOLS; ESTERIFICATION; FATTY ACIDS; FRUIT; HYDROCARBONS, AROMATIC; PHENOLS; TERPENES; VITIS; WINE;

VITIS SP.;

EID: 33750967666     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061396m     Document Type: Article

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