Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 5, 2011, Pages 1804-1813

  Fedrizzi, Bruno ^a,b   Zapparoli, Giacomo ^c   Finato, Fabio ^b   Tosi, Emanuele ^d   Turri, Arianna ^b   Azzolini, Michela ^d   Versini, Giuseppe ^b  

^a UNIVERSITY OF PADOVA   (Italy)

^b Unione Italiana Vini Soc Coop   (Italy)

^c UNIVERSITY OF VERONA   (Italy)

^d Provincia di Verona   (Italy)

Author keywords

aroma compounds; headspace solid phase microextraction; Oxidative aging; solid phase extraction; sulfur volatiles

Indexed keywords

1-PROPANOL; ANAEROBIC CONDITIONS; AROMA COMPOUNDS; DIMETHYL SULFIDE; HEADSPACE SOLID PHASE MICROEXTRACTION; OXIDATION EFFECTS; OXIDATIVE AGING; PROPANAL; RED WINE; SAMPLING PLANS; SOLID PHASE EXTRACTION; VOLATILE COMPOUNDS;

ALDEHYDES; EXTRACTION; FRUITS; OXIDATION; OXYGEN; SULFUR; SULFUR COMPOUNDS; SULFUR DETERMINATION; VOLATILE ORGANIC COMPOUNDS;

WINE;

SULFUR DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; BOTRYTIS; FERMENTATION; FRUIT; GRAPE; METABOLISM; MICROBIOLOGY; ODOR; OXIDATION REDUCTION REACTION; PLANT DISEASE; TIME; WINE;

BOTRYTIS; FERMENTATION; FRUIT; ODORS; OXIDATION-REDUCTION; PLANT DISEASES; SULFUR COMPOUNDS; TIME FACTORS; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

BOTRYTIS; VITACEAE;

EID: 79952121957     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104160m     Document Type: Article

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