4-Ethylphenol and 4-ethylguaiacol contents in bottled wines from the German 'Württemberg' region

European Food Research and Technology

Volumn 230, Issue 2, 2009, Pages 333-341

  Nikfardjam, Martin Pour ^a   May, Bianca ^a,b   Tschiersch, Christopher ^a  

^a State Research Institute for Viticulture and Pomiculture   (Germany)

^b UNIVERSITY OF BONN   (Germany)

Author keywords

4 Ethylcatechol; 4 Ethylguaiacol; 4 Ethylphenol; Brettanomyces; Fluorescence; German wine; HPLC

Indexed keywords

4-ETHYLCATECHOL; 4-ETHYLGUAIACOL; ANALYTICAL RESULTS; DETECTION LIMITS; FLUORESCENCE DETECTION; GRAPE VARIETY; RED WINE; RESIDUAL SUGARS; SENSORY THRESHOLDS; STATISTICAL EVALUATION; TIME PERIODS; WHITE WINES; WINE SAMPLE;

CONCENTRATION (PROCESS); ELECTRIC CONDUCTIVITY MEASUREMENT; FLUORESCENCE; FUNCTION EVALUATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SUGAR (SUCROSE);

WINE;

BRETTANOMYCES; VITACEAE;

EID: 76149089828     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1174-1     Document Type: Article

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