相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Application of a Modified Method for 3-Mercaptohexan-1-ol Determination To Investigate the Relationship between Free Thiol and Related Conjugates in Grape Juice and Wine
Dimitra L. Capone et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference
Ellena S. King et al.
FOOD CHEMISTRY (2010)
Microbial modulation of aromatic esters in wine: Current knowledge and future prospects
Krista M. Sumby et al.
FOOD CHEMISTRY (2010)
Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc
N. Anfang et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2009)
The influence of yeast on the aroma of Sauvignon Blanc wine
Jan H. Swiegers et al.
FOOD MICROBIOLOGY (2009)
PERCEPTION OF FRUITY AND VEGETATIVE AROMAS IN RED WINE
Karen Hein et al.
JOURNAL OF SENSORY STUDIES (2009)
Coinoculated Fermentations Using Saccharomyces Yeasts Affect the Volatile Composition and Sensory Properties of Vitis vinifera L. cv. Sauvignon Blanc Wines
Ellena S. King et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
New insights on 3-mercaptohexanol (3MH) biogenesis in sauvignon blanc wines: Cys-3MH and (E)-Hexen-2-al are not the major precursors
Maeva Subileau et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Effect of skin contact and pressure on the composition of Sauvignon Blanc must
Manu Maggu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals
Wendy V. Parr et al.
FOOD QUALITY AND PREFERENCE (2007)
Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma
Jan H. Swiegers et al.
YEAST (2007)
A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines
Leila Denise Falcao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Stereoisomeric distribution of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in dry and sweet white wines made from Vitis vinifera (var. Sauvignon blanc and Semillon)
Takatoshi Tominaga et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation
KS Howell et al.
FEMS YEAST RESEARCH (2006)
Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data
E Campo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Contents of 3-alkyl-2-meithoxypyrazines in musts and wines from Vitis vinifera variety Cabernet Sauvignon:: influence of irrigation and plantation density
C Sala et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS
TE Siebert et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2005)
Determining wine aroma from compositional data
IL Francis et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2005)
Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains
KS Howell et al.
FEMS MICROBIOLOGY LETTERS (2004)
Influence of vine training and sunlight exposure on the 3-alkyl-2-methoxypyrazines content in musts and wines from the Vitis vinifera variety cabernet sauvignon
C Sala et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Chemical characterization of the aroma of Grenache rose wines:: Aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies
V Ferreira et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Identification of cysteinylated aroma precursors of certain volatile thiols in passion fruit juice
T Tominaga et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Modified Jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR)
H Martens et al.
FOOD QUALITY AND PREFERENCE (2000)