Variation of some fermentative sulfur compounds in Italian "millesimè" classic sparkling wines during aging and storage on lees

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 17, 2010, Pages 9716-9722

  Fedrizzi, Bruno ^a,b   Magno, Franco ^a   Finato, Fabio ^b   Versini, Giuseppe ^b,c  

^a UNIVERSITY OF PADOVA   (Italy)

^b Unione Italiana Vini Soc Coop   (Italy)

^c Research Center   (Italy)

Author keywords

aging; aroma compounds; classic sparkling wine; headspace solid phase microextraction; solid phase extraction; Sulfur volatiles

Indexed keywords

AGING; AROMA COMPOUNDS; CLASSIC SPARKLING WINE; HEADSPACE-SOLID PHASE MICROEXTRACTION; SOLID PHASE EXTRACTION;

ANTIGEN-ANTIBODY REACTIONS; ETHANOL; EXTRACTION; FERMENTATION; FLAVOR COMPOUNDS; SULFUR; SULFUR DETERMINATION; VOLATILE ORGANIC COMPOUNDS; WINE; YEAST;

SULFUR COMPOUNDS;

SULFUR;

ARTICLE; FERMENTATION; METABOLISM; WINE;

FERMENTATION; SULFUR; WINE;

EID: 77956258360     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101478w     Document Type: Article

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