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Origin and Incidence of 2-Methoxy-3,5-dimethylpyrazine, a Compound with a ``Fungal'' and ``Corky'' Aroma Found in Cork Stoppers and Oak Chips in Contact with Wines.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 58(23), 12481 - 12490.
(2010). Formation of Acutissimin A in red wine through the contact with cork.
JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN. 40(4), 217 - 221.
(2006). Analysis of Cork Taint in Wine and Cork Material at Olfactory Subthreshold Levels by Solid Phase Microextraction.
Journal of Agricultural and Food Chemistry. 45(6), 1995 - 1997.
(1997).