Effect of the use of recent commercial fungicides [under good and critical agricultural practices] on the aroma composition of Monastrell red wines

Analytica Chimica Acta

Volumn 617, Issue 1-2, 2008, Pages 107-118

  Oliva, José ^a   Zalacain, Amaya ^b   Payá, Paula ^a   Salinas, María Rosario ^b   Barba, Alberto ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b Dpto de Economía y Ciencias Sociales   (Spain)

Author keywords

Critical agricultural practices; Fungicides; Good agricultural practices; Stir bar sorptive extraction; Wine aroma composition

Indexed keywords

CONCENTRATION (PROCESS); HARVESTING; ODORS; PHASE COMPOSITION; WINE;

CRITICAL AGRICULTURAL PRACTICES; GOOD AGRICULTURAL PRACTICES; STIR BAR SORPTIVE EXTRACTION; WINE AROMA COMPOSITION;

FUNGICIDES;

ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; BENZALDEHYDE; ESTER; FAMOXADONE; FENHEXAMID; FLUQUINCONAZOLE; FUNGICIDE; ISOPENTYL ALCOHOL; KRESOXIM METHYL; PHENETHYL ALCOHOL; QUINOXYFEN; TERPENOID; TRIFLOXYSTROBIN;

AGRICULTURAL MANAGEMENT; AGRICULTURE; AROMA; ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); EXTRACTION; MASS FRAGMENTOGRAPHY; PRIORITY JOURNAL; RED WINE; REPRODUCIBILITY; RESIDUE ANALYSIS; STIR BAR SORPTIVE EXTRACTION;

VITACEAE;

EID: 43449099146     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2008.01.060     Document Type: Article

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