Influence of tebuconazole residues on the aroma composition of Mencía red wines

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1525-1532

  Noguerol Pato, R ^a   Gonzalez Rodriguez R M ^a   Gonzalez Barreiro C ^a   Cancho Grande, B ^a   Simal Gandara J ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Menc a wines; Odour activity value (OAV); Tebuconazole; Volatile compounds

Indexed keywords

ALCOHOL CONCENTRATIONS; ALCOHOLIC FERMENTATION; DESTEMMED GRAPES; NW SPAIN; ODOUR ACTIVITY VALUE (OAV); RED WINE; TEBUCONAZOLE; TRIAZOLE FUNGICIDES; VOLATILE COMPOUNDS;

ALDEHYDES; ESTERS; EXPERIMENTS; FRUITS; OLEFINS; YEAST;

VOLATILE ORGANIC COMPOUNDS;

ALCOHOL; ALDEHYDE; ESTER; SULFUR; TEBUCONAZOLE; TERPENE DERIVATIVE; VOLATILE AGENT;

AROMA; ARTICLE; EXTRACTION; FERMENTATION; GRAPE; INOCULATION; RED WINE; SEPARATION TECHNIQUE; VINICULTURE; YEAST;

VITACEAE;

EID: 77957016968     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.006     Document Type: Article

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