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Origins of grape and wine aroma. Part 2. Chemical and sensory analysis

Robinson , A L; Boss, Paul K; Solomon, Peter; Trengove, Robert D; Heymann, Hildegarde; Ebeler, Susan


Part 1 of this review summarized the current state of knowledge with respect to the chemical compounds contributing to grape and wine aroma. Much of our understanding of the chemistry of grape and wine composition comes from advances in analytical and sensory methods for identifying and quantifying the compounds that contribute to favor. Therefore, Part 2 of this review provides an overview of the chemical and sensory analysis approaches that have been used to deconstruct wine favor into its...[Show more]

CollectionsANU Research Publications
Date published: 2014
Type: Journal article
Source: American Journal of Enology and Viticulture
DOI: 10.5344/ajev.2013.13106


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