Volatile and color composition of young and model-aged shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 19, 2008, Pages 9175-9182

  Ugliano, Maurizio ^a   Siebert, Tracey ^a   Mercurio, Meagan ^a   Capone, Dimitra ^a   Henschke, Paul A ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

DAP; DMS; Esters; Fermentation; Malvidin 3 glucoside; Nitrogen; Wine aroma; Wine color

Indexed keywords

AMMONIUM PHOSPHATE; FLAVONOID; NITROGEN; PHENOL DERIVATIVE; PHOSPHATE; POLYPHENOLS; VOLATILE ORGANIC COMPOUND;

ARTICLE; COLOR; FERMENTATION; FRUIT; GRAPE; ODOR; WINE;

COLOR; FERMENTATION; FLAVONOIDS; FRUIT; NITROGEN; ODORS; PHENOLS; PHOSPHATES; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

VITACEAE;

EID: 54349107015     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801273k     Document Type: Article

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