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Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning

Robinson, Anthony; Ebeler, Susan; Heymann, Hildegarde; Boss, Paul K; Solomon, Peter; Trengove, Robert


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

CollectionsANU Research Publications
Date published: 2009
Type: Journal article
Source: Journal of Agricultural and Food Chemistry
DOI: 10.1021/jf902586n


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