Effect of skin contact on bound aroma and free volatiles of Listán blanco wine

Food Chemistry

Volumn 110, Issue 1, 2008, Pages 214-225

  Rodriguez Bencomo, Juan J ^a   Méndez Siverio, Juan J ^a,b   Pérez Trujillo, Juan P ^a   Cacho, Juan ^b  

^a UNIVERSIDAD DE LA LAGUNA   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Aroma; Aroma precursors; List n blanco; Must; Skin contact; Wine

Indexed keywords

2 HEPTANOL; 2 METHYL 3 BUTEN 2 OL; 2 METHYLBUTYRIC ACID ETHYL ESTER; 2,3 BUTANEDIONE; 3 HEXEN 1 OL; ACETIC ACID ISOBUTYL ESTER; ACID; AGLYCONE; BENZALDEHYDE; BUTANOL; BUTYL ACETATE; BUTYRIC ACID ETHYL ESTER; DICHLOROMETHANE; ETHYL OCTANOATE; HEPTANOL; HEXANAL; HEXANOIC ACID ETHYL ESTER; HEXANOL; HEXYL ACETATE; ISOBUTANOL; ISOBUTYRIC ACID ETHYL ESTER; ISOPENTYL ACETATE; LACTIC ACID ETHYL ESTER; PHENOL DERIVATIVE; PROPANOL; PROPYL ACETATE; RESIN; TERPENE DERIVATIVE; UNCLASSIFIED DRUG; UNINDEXED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; GAS CHROMATOGRAPHY; GRAPE; HYDROLYSIS; ISOLATION PROCEDURE; MASS SPECTROMETRY; SKIN; WINE;

VITACEAE;

EID: 41549153660     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.037     Document Type: Article

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