Pre-fermentation addition of grape tannin increases the varietal thiols content in wine

Food Chemistry

Volumn 166, Issue , 2015, Pages 56-61

  Larcher, Roberto ^a   Tonidandel, Loris ^a   Román Villegas, Tomás ^a   Nardin, Tiziana ^a   Fedrizzi, Bruno ^b   Nicolini, Giorgio ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

3 Mercapto 1 hexanol; 3 Mercaptohexyl acetate; Grape tannin; Wine

Indexed keywords

ALCOHOLS; FERMENTATION; FLAVONOIDS; TANNINS; VOLATILE FATTY ACIDS;

3-MERCAPTO-1-HEXANOL; 3-MERCAPTOHEXYL ACETATE; FERMENTED BEVERAGES; SAUVIGNON BLANC; SENSORY TESTS;

WINE;

3 MERCAPTO 1 HEXANOL; 3 MERCAPTOHEXYL ACETATE; 3 S CYSTEINYLHEXAN 1 OL; GLUTATHIONYLHEXAN 1 OL; TANNIN; THIOL; UNCLASSIFIED DRUG; 3-MERCAPTOHEXYL ACETATE; ACETIC ACID DERIVATIVE; TANNIN DERIVATIVE; THIOL DERIVATIVE;

AROMA; ARTICLE; BEVERAGE; FERMENTATION; GRAPE JUICE; LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; NONHUMAN; PRECURSOR; SENSORY ANALYSIS; WINE; ANALYSIS; CHEMISTRY; FRUIT; HUMAN; VITIS;

ACETATES; FERMENTATION; FRUIT; HUMANS; SULFHYDRYL COMPOUNDS; TANNINS; VITIS; WINE;

EID: 84903131022     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.149     Document Type: Article

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