Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning
A full-factorial design was used to assess the matrix effects of ethanol, glucose, glycerol, catechin, and proline on the volatile partitioning of 20 volatile compounds considered to play a role in wine aroma. Analysis of variance showed that the two-way
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|Source:||Journal of Agricultural and Food Chemistry|
|01_Robinson_Interactions_between_Wine_2009.pdf||982.67 kB||Adobe PDF||Request a copy|
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