Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 6, 2011, Pages 2573-2583

  Forde, Ciarán G ^a   Cox, Agnieszka ^a   Williams, Emlyn R ^b   Boss, Paul K ^a  

^a CSIRO   (Australia)

^b AUSTRALIAN NATIONAL UNIVERSITY   (Australia)

Author keywords

Cabernet Sauvignon; fermentation; GC MS; grape; sensory; volatile; wine

Indexed keywords

CABERNET-SAUVIGNON; GC-MS; GRAPE; SENSORY; VOLATILE;

FERMENTATION; FRUITS; VOLATILE ORGANIC COMPOUNDS;

WINE;

VOLATILE ORGANIC COMPOUND;

ADULT; ARTICLE; CHEMISTRY; FEMALE; GRAPE; HUMAN; MIDDLE AGED; ODOR; TASTE; WINE;

ADULT; FEMALE; HUMANS; MIDDLE AGED; ODORS; TASTE; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

VITACEAE;

EID: 79952767888     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103584u     Document Type: Article

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