Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odourants of Riesling and Cabernet Franc wine during bottle ageing

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 935-944

  Blake, A ^a   Kotseridis, Y ^b   Brindle, I D ^a   Inglis, D ^a   Pickering, G J ^a  

^a BROCK UNIVERSITY   (Canada)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

3 Alkyl 2 methoxypyrazines; Bottle hue; Cabernet Franc; Harmonia axyridis; Ladybug taint; Riesling; Storage temperature; Wine flavour; Wine quality

Indexed keywords

ACETIC ACID ESTER; FLAVORING AGENT; ISOPENTYL ACETATE; PHENOL DERIVATIVE; PYRAZINE DERIVATIVE; SULFUR DIOXIDE;

ARTICLE; CONCENTRATION (PARAMETERS); ENVIRONMENTAL TEMPERATURE; FLUORESCENT LIGHTING; FOOD ANALYSIS; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; GLYCATION; LIGHT EXPOSURE; ODOR; STORAGE TEMPERATURE; TEMPERATURE SENSITIVITY; THERMOSTABILITY; WINE; WINE INDUSTRY;

HARMONIA AXYRIDIS; HEXAPODA; VITACEAE;

EID: 70449088952     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.052     Document Type: Article

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