Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine

journal contribution

posted on 2023-02-10, 03:59 authored by D Espinase Nandorfy, F Watson, D Likos, T Siebert, K Bindon, S Kassara, Robert ShellieRobert Shellie, Russell KeastRussell Keast, IL Francis

Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine

History

Journal

Australian Journal of Grape and Wine Research

Volume

28

Pagination

621-637

Publisher DOI

https://doi.org/10.1111/ajgw.12564

ISSN

1322-7130

eISSN

1755-0238

Language

English

Author URL

https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000830367200001&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=a045e4b2bb1f2b747c68c720ec8913b7

Publication classification

C1 Refereed article in a scholarly journal

Issue

4

Publisher

WILEY

Publication URL

http://dx.doi.org/10.1111/ajgw.12564