Aging Effects and Grape Variety Dependence on the Content of Sulfur Volatiles in Wine
- Author
- FEDRIZZI, Bruno1 2 ; MAGNO, Franco1 ; BADOCCO, Denis1 ; NICOLINI, Giorgio2 ; VERSINI, Giuseppe2
[1] Chemical Science Department, University of Padova, via Marzolo 1, 35131 Padova, Italy
[2] Research Center, Agrifood Quality Department, Agricultural Institute of San Michele all'Adige (IASMA), via Mach 1, 38010 San Michele all'Adige (TN), Italy - Source
Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 26, pp 10880-10887, 8 p ; ref : 47 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- HS-SPME/GC-MS Storage time effect Sulfur volatiles Variety effect Wine
- Keyword (fr)
- Composé volatil Conservation aliment Entreposage Raisin Soufre Variété Vin Boisson alcoolisée Fruit
- Keyword (en)
- Volatile compound Food preservation Warehousing Grape Sulfur Variety Wine Alcoholic beverage Fruit
- Keyword (es)
- Compuesto volátil Conservación alimento Almacenamiento Uva Azufre Variedad Vino Bebida alcohólica Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19957008
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf072145w 
https://dx.doi.org/10.1021/jf072145w
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