Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions
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- 作者：Katie J. Parisha ; kpar121@aucklanduni.ac.nz" class="auth_mail" title="E-mail the corresponding author ; Mandy Herbst-Johnstonea ; Flo Boudab ; Steffen Klaerec ; Bruno Fedrizzia ; b.fedrizzi@auckland.ac.nz" class="auth_mail" title="E-mail the corresponding author
- 关键词：3-Mercapto-1-hexanol (PubChem CID ; 521348) ; 3-Mercaptohexyl acetate (PubChem CID ; 17774879) ; 2-Isobutyl-3-methoxypyrazine (PubChem CID ; 32594) ; Hexanol (PubChem CID ; 8103) ; Linalool (PubChem CID ; 6549)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 October 2016
- 年：2016
- 卷：208
- 期：Complete
- 页码：326-335
- 全文大小：556 K
文摘
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Pre-fermentation fining outcomes can be altered by vineyard site and press fraction.
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Lower linalool for wines fined pre-fermentation by activated carbon.
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PVPP juice fining gave a decrease in IBMP concentration when compared to control.