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Original Articles

ANALYTICAL CHEMISTRY: UNLOCKING THE SECRETS OF WINE FLAVOR

Pages 45-64 | Published online: 06 Feb 2007

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (9)

Mahmuda Akter Mele, Ho-Min Kang, Young-Tack Lee & Mohammad Zahirul Islam. (2021) Grape terpenoids: flavor importance, genetic regulation, and future potential. Critical Reviews in Food Science and Nutrition 61:9, pages 1429-1447.
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Xiaoxu Yang, Yinshan Guo, Junchi Zhu, Na Ma, Ting Sun, Zhendong Liu, Kun Li & Xiuwu Guo. (2017) Associations between the α-terpineol synthase gene and α-terpineol content in different grapevine varieties. Biotechnology & Biotechnological Equipment 31:6, pages 1100-1105.
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Daniela Barbera, Giuseppe Avellone, Felice Filizzola, Lucio G. Monte, Paola Catanzaro & Pasquale Agozzino. (2013) Determination of terpene alcohols in Sicilian Muscat wines by HS-SPME-GC-MS. Natural Product Research 27:6, pages 541-547.
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María-Pilar Sáenz-Navajas, Purificación Fernández-Zurbano & Vicente Ferreira. (2012) Contribution of Nonvolatile Composition to Wine Flavor. Food Reviews International 28:4, pages 389-411.
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Ahmad I. Athamneh, Bruce W. Zoecklein & Kumar Mallikarjunan. (2008) Electronic Nose Evaluation of Cabernet Sauvignon Fruit Maturity. Journal of Wine Research 19:1, pages 69-80.
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Alex Maltman. (2008) The Role of Vineyard Geology in Wine Typicity. Journal of Wine Research 19:1, pages 1-17.
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Krystyna Pyrzyńska. (2004) Analytical Methods for the Determination of Trace Metals in Wine. Critical Reviews in Analytical Chemistry 34:2, pages 69-83.
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Linda F. Bisson. (2004) The Biotechnology of Wine Yeast. Food Biotechnology 18:1, pages 63-96.
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A. C. Noble & S. E. Ebeler. (2002) Use of multivariate statistics in understanding wine flavor. Food Reviews International 18:1, pages 1-20.
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