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Glycosylated flavor precursors

Boido, E., Lloret, A., Medina, K., Carrau, E., DeUacassa, E. (2002). Effect of ss-gfycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation J. Agric. Food Chem., 50, 2344—2349. [Pg.432]

Bureau SM, Baumes RL, Razungles AJ. Effects of vine or bunch shading on the glycosylated flavor precursors in grapes of Vitis vinifera L. cv. Syrah. J Agric Food Chem 2000 48 1290-1297. [Pg.52]

The odoriferous compounds in Vitis vinifera grapes which have been studied in the greatest detail belong to the terpene family. These compounds are responsible for the characteristic aroma in Muscat grapes and wines, although they are also present (at low concentrations) in simple-flavored varieties. Both free forms and odorless, mainly glycosylated, precursors have been identified in wine and grapes. [Pg.206]

See other pages where Glycosylated flavor precursors is mentioned: [Pg.128]    [Pg.265]    [Pg.265]    [Pg.128]    [Pg.265]    [Pg.265]    [Pg.80]    [Pg.129]    [Pg.408]    [Pg.48]    [Pg.37]    [Pg.131]    [Pg.211]    [Pg.360]    [Pg.58]    [Pg.40]   
See also in sourсe #XX -- [ Pg.264 , Pg.265 ]



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