Comparison of the suitability of different hydrolytic strategies to predict aroma potential of different grape varieties

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 6, 2009, Pages 2468-2480

  Loscos, Natalia ^a   Hernández Orte, Purificación ^a   Cacho, Juan ^a   Ferreira, Vicente ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Acid hydrolysis; Alcoholic fermentation; Enzymatic hydrolysis; Flavor; Glycosides

Indexed keywords

CITRIC ACID; POLYGALACTURONASE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; FRUIT; GRAPE; HYDROLYSIS; MASS FRAGMENTOGRAPHY; METABOLISM; ODOR; SPECIES DIFFERENCE; WINE;

CITRIC ACID; FERMENTATION; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROLYSIS; ODORS; POLYGALACTURONASE; SPECIES SPECIFICITY; VITIS; WINE;

VITACEAE;

EID: 64549099796     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803256e     Document Type: Article

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