Grape contribution to wine aroma: Production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 10, 2012, Pages 2638-2646

  Dennis, Eric G ^a   Keyzers, Robert A ^a,b   Kalua, Curtis M ^a   Maffei, Suzanne M ^a   Nicholson, Emily L ^a   Boss, Paul K ^a  

^a CSIRO   (Australia)

^b VICTORIA UNIVERSITY OF WELLINGTON   (New Zealand)

Author keywords

ester; fermentation; grape; hexanol; hexyl acetate; precursor; SPME GCMS; wine

Indexed keywords

GRAPE; HEXANOL; HEXYL ACETATE; PRECURSOR; SPME-GC-MS;

ALDEHYDES; CONSUMER PRODUCTS; ESTERIFICATION; ESTERS; FERMENTATION; FLAVOR COMPOUNDS; FRUIT JUICES; FRUITS; MASS SPECTROMETRY; VOLATILE FATTY ACIDS; YEAST;

WINE;

ACETIC ACID DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; FERMENTATION; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

ACETATES; FERMENTATION; MOLECULAR STRUCTURE; SACCHAROMYCES CEREVISIAE; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

VITACEAE;

EID: 84858321479     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2042517     Document Type: Article

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