Oxygen contribution to wine aroma evolution during bottle aging

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 26, 2013, Pages 6125-6136

  Ugliano, Maurizio ^a  

^a Domaine de Donadille ^*  (France)

Author keywords

aldehydes; hydrogen sulfide; mercaptans; oxygen; polyfunctional thiols; wine aging; wine aroma; wine closures

Indexed keywords

CHEMICAL TRANSFORMATIONS; MERCAPTANS; OXYGEN PERMEABILITY; POLYFUNCTIONAL THIOLS; SENSORY PROPERTIES; VOLATILE COMPOUNDS; WINE AROMAS; WINE-AGING;

ALDEHYDES; CHEMICAL COMPOUNDS; HYDROGEN SULFIDE; OXYGEN; VOLATILE ORGANIC COMPOUNDS; WINE;

BOTTLES;

OXYGEN;

ARTICLE; CHEMISTRY; FERMENTATION; FOOD QUALITY; FOOD STORAGE; ODOR; WINE;

FERMENTATION; FOOD QUALITY; FOOD STORAGE; ODORS; OXYGEN; WINE;

EID: 84879745816     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400810v     Document Type: Article

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