Influence of grape composition on red wine ester profile: Comparison between Cabernet Sauvignon and Shiraz cultivars from Australian warm climate

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 18, 2015, Pages 4664-4672

  Antalick, Guillaume ^a   Šuklje, Katja ^a   Blackman, John W ^a   Meeks, Campbell ^a   Deloire, Alain ^a   Schmidtke, Leigh M ^a  

^a CHARLES STURT UNIVERSITY   (Australia)

Author keywords

grape berry maturity; lipids; nitrogen; yeast metabolism

Indexed keywords

AMINO ACIDS; ESTERIFICATION; ESTERS; FATTY ACIDS; FRUIT JUICES; LIPIDS; METABOLISM; NITROGEN; PHYSIOLOGY; POLYUNSATURATED FATTY ACIDS;

CABERNET-SAUVIGNON; DIFFERENT STAGES; GRAPE BERRY; GRAPE MATURITIES; LIPID COMPOSITION; LIPID METABOLISMS; NITROGEN COMPOSITION; YEAST METABOLISM;

WINE;

VITACEAE;

ESTER; FLAVORING AGENT;

ANALYSIS; CHEMISTRY; CLASSIFICATION; CLIMATE; COMPARATIVE STUDY; FRUIT; GROWTH, DEVELOPMENT AND AGING; VITIS; WINE;

CLIMATE; ESTERS; FLAVORING AGENTS; FRUIT; VITIS; WINE;

EID: 84929190293     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b00966     Document Type: Article

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