Impact of yeast strain on ester levels and fruity aroma persistence during aging of bordeaux red wines

被引：0
|
作者：
20142517839037
机构：
[1] [1,2,Gammacurta, Marine
[2] 1,Marchand, Stéphanie
[3] 1,Albertin, Warren
[4] Moine, Virginie
[5] 1,De Revel, Gilles
来源：
Gammacurta, M. (marine.gammacurta@u-bordeaux.fr) | 1600年 / American Chemical Society卷 / 62期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Journal article (JA)
引用
收藏
相关论文
共 13 条
  • [1] Impact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines
    Gammacurta, Marine
    Marchand, Stephanie
    Abertin, Warren
    Moine, Virginie
    de Revel, Gilles
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 62 (23) : 5378 - 5389
  • [2] Characterization of Fruity Aroma Modifications in Red Wines during Malolactic Fermentation
    Antalick, Guillaume
    Perello, Marie-Claire
    de Revel, Gilles
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (50) : 12371 - 12383
  • [3] 2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma
    Cameleyre, Margaux
    Lytra, Georgia
    Tempere, Sophie
    Barbe, Jean-Christophe
    [J]. FOOD CHEMISTRY, 2017, 237 : 364 - 371
  • [4] Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution
    [J]. Barbe, Jean-Christophe (jean-christophe.barbe@agro-bordeaux.fr), 1600, American Chemical Society (63):
  • [5] Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution
    Cameleyre, Margaux
    Lytra, Georgia
    Tempere, Sophie
    Barbe, Jean-Christophe
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2015, 63 (44) : 9777 - 9788
  • [6] Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine
    Lytra, Georgia
    Miot-Sertier, Cecile
    Moine, Virginie
    Coulon, Joana
    Barbe, Jean-Christophe
    [J]. FOOD RESEARCH INTERNATIONAL, 2020, 135
  • [7] Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure
    Lukic, Katarina
    Curko, Natka
    Tomasevic, Marina
    Kovacevic Ganic, Karin
    [J]. FOODS, 2020, 9 (08)
  • [8] Correction to Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution (vol 63, pg 9777, 2015)
    Cameleyre, Margaux
    Lytra, Georgia
    Tempere, Sophie
    Barbe, Jean-Christophe
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2016, 64 (05) : 1221 - 1222
  • [9] Key Changes in Wine Aroma Active Compounds during Bottle Storage of Spanish Red Wines under Different Oxygen Levels
    Ferreira, Vicente
    Bueno, Monica
    Franco-Luesma, Ernesto
    Cullere, Laura
    Fernandez-Zurbano, Purificacion
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 62 (41) : 10015 - 10027
  • [10] Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels
    [J]. Ferreira, Vicente, 1600, American Chemical Society (62):
12