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Advances in Wine Research
Terroir Effects on Grape and Wine Aroma Compounds
other
Author(s):
M. Herderich
,
S. Barter
,
C. A. Black
,
R. Bramley
,
D. Capone
,
P. Dry
,
T. Siebert
,
P. Zhang
Publication date
(Online):
November 24 2015
Publisher:
American Chemical Society
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Book Chapter
Publication date (Print):
January 2015
Publication date (Online):
November 24 2015
Pages
: 131-146
DOI:
10.1021/bk-2015-1203.ch009
SO-VID:
8e06f256-ef94-4a9d-9651-99097e64872d
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Book chapters
pp. 3
Analysis of Grapes and Wines: An Overview of New Approaches and Analytical Tools
pp. 13
Combined Nontargeted Analytical Methodologies for the Characterization of the Chemical Evolution of Bottled Wines
pp. 29
Influence of Storage Conditions on the Composition of Red Wines
pp. 51
Gas Detection Tubes for Measurement of Molecular and Free SO2in Wine
pp. 69
Temperature Dependence of CO2and Ethanol Diffusion in Champagne Wines: A Joint Molecular Dynamics and13C NMR Study
pp. 85
Authentication of Wine by1H-NMR Spectroscopy: Opportunities and Challenges
pp. 109
Effect of Region on the Volatile Composition and Sensory Profiles ofMalbec and Cabernet Sauvignon Wines
pp. 123
Model Study on Changes in Key Aroma Compounds of Dornfelder Red Wine Induced by Treatment with Toasted French Oak Chips (Q. robur)
pp. 131
Terroir Effects on Grape and Wine Aroma Compounds
pp. 147
C13-Norisoprenoids in Grape and Wine Affected by Different Canopy Management
pp. 161
Under-Vine Management To Modulate Wine Chemical Profile
pp. 191
Induction of de Novo Mono- and Sesquiterpene Biosynthesis by Methyl Jasmonate in Grape Berry Exocarp
pp. 205
Critical Oxygen Levels Affecting Wine Aroma: Relevant Sensory Attributes, Related Aroma Compounds, and Possible Mechanisms
pp. 217
Influence of Antioxidant Additions at Harvest on Sauvignon Blanc Wine Aroma
pp. 229
New Insights into Intrinsic and Extrinsic Factors Triggering Premature Aging in White Wines
pp. 253
Evolution of Anthocyanin-Derived Compounds during Micro-Oxygenation of Red Wines with Different Anthocyanin-Flavanol Ratios
pp. 275
New Insights into the Chemistry Involved in Aroma Development during Wine Bottle Aging: Slow Redox Processes and Chemical Equilibrium Shifts
pp. 291
Quinone Reactions in Wine Oxidation
pp. 303
Photodegradation of Organic Acids in a Model Wine System Containing Iron
pp. 325
Oxidation Signature of Grape Must and Wine by Linear Sweep Voltammetry Using Disposable Carbon Electrodes
pp. 337
Bioactives from Side Streams of Wine Processing
pp. 347
Evaluation of the Potential of Grape Canes as a Source of Bioactive Stilbenoids
pp. 365
Objective Chemical Measures of Grape Quality
pp. 379
Paired Potassium-Based Buffers for Sanitizing Winery Equipment and the Carbon, Nitrogen, Sodium, and Phosphorus Footprints of Winery Cleaning Practices
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