Influence of oxygen availability during skin-contact maceration on the formation of precursors of 3-mercaptohexan-1-ol in Müller-Thurgau and Sauvignon Blanc grapes

Australian Journal of Grape and Wine Research

Volumn 19, Issue 3, 2013, Pages 342-348

  Larcher, R ^a   Nicolini, G ^a   Tonidandel, L ^a   Roman Villegas T ^a   Malacarne, M ^a   Fedrizzi, B ^b  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

3 S cysteinyl mercaptohexan 1 ol; 3 S glutathionyl mercaptohexan 1 ol; Maceration skin contact; Thiol

Indexed keywords

EID: 84884677605     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/ajgw.12039     Document Type: Article

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