Role of glycosidic aroma precursors on the odorant profiles of grenache noir and syrah wines from the rhone valley. Part 2: Characterisation of derived compounds

Journal International des Sciences de la Vigne et du Vin

Volumn 43, Issue 4, 2009, Pages 213-223

  Segurel, Marie A ^a,b   Baumes, R L ^a   Langlois, D ^c   Ch Riou, ^b   Razungles, A J ^a  

^a SPO   (France)

^b INTER RHONE   (France)

^c CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Aging; Aroma precursors; Glycoconjugates; Grenache noir; Olfactometry; Syrah; Wine

Indexed keywords

VITACEAE;

EID: 76749083016     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: 10.20870/oeno-one.2009.43.4.794     Document Type: Article

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