The utility of a standard analysis technique for wine volatiles was expanded by the identification of eleven new components in the standard chromatogram. Acetoin was identified as the component interfering with the determination of hexyl acetate, whilst ethyl 3-hydroxybutyrate was positively identified as a constituent of Cabernet Sauvignon wine aroma
<p>This study investigates the influence of vintage on the aroma<span style="font-size: 11.0pt;" lan...
Stepwise discriminant analysis was applied to gas chromatographic data of some volatile compounds ob...
Two rosé wines, representing a tropical and a fruity/floral style, were chosen from a previous stud...
The volatile composition of 925 single cultivar young Sauvignon blanc, Chardonnay, Pinotage, Merlot,...
The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC × GC/TOFMS...
The headspace aroma volatiles of Chardonnay wines from 6 consecutive· vintages were analysed by capi...
Wine is a drink that can enhance the flavour experience of food, which is why it is important that t...
The aim of this study was to use the HS-SPME-GC × GC/TOFMS to quantify volatile compounds of wines p...
The influence of age on the volatile composition of cabernet sauvignon red wines, aged in stainless ...
An automated dynamic headspace (DHS) method combined with thermal desorption (TD) and gas chromatogr...
The influence of several juice factors on fermentation and ester production was investigated to achi...
More than 800 aromatic compounds have been identified in wine, some of them at the ng/l level. Wine,...
Stepwise discriminant analysis (SDA) was applied to gas chromatographic data of some volatile compou...
Petite Arvine is a white grape variety that grows exclusively in the canton of Valais in Switzerland...
The role played by ethyl esters of fatty acids and by acetates of higher alcohols on the aroma of yo...
<p>This study investigates the influence of vintage on the aroma<span style="font-size: 11.0pt;" lan...
Stepwise discriminant analysis was applied to gas chromatographic data of some volatile compounds ob...
Two rosé wines, representing a tropical and a fruity/floral style, were chosen from a previous stud...
The volatile composition of 925 single cultivar young Sauvignon blanc, Chardonnay, Pinotage, Merlot,...
The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC × GC/TOFMS...
The headspace aroma volatiles of Chardonnay wines from 6 consecutive· vintages were analysed by capi...
Wine is a drink that can enhance the flavour experience of food, which is why it is important that t...
The aim of this study was to use the HS-SPME-GC × GC/TOFMS to quantify volatile compounds of wines p...
The influence of age on the volatile composition of cabernet sauvignon red wines, aged in stainless ...
An automated dynamic headspace (DHS) method combined with thermal desorption (TD) and gas chromatogr...
The influence of several juice factors on fermentation and ester production was investigated to achi...
More than 800 aromatic compounds have been identified in wine, some of them at the ng/l level. Wine,...
Stepwise discriminant analysis (SDA) was applied to gas chromatographic data of some volatile compou...
Petite Arvine is a white grape variety that grows exclusively in the canton of Valais in Switzerland...
The role played by ethyl esters of fatty acids and by acetates of higher alcohols on the aroma of yo...
<p>This study investigates the influence of vintage on the aroma<span style="font-size: 11.0pt;" lan...
Stepwise discriminant analysis was applied to gas chromatographic data of some volatile compounds ob...
Two rosé wines, representing a tropical and a fruity/floral style, were chosen from a previous stud...
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