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- Ebeler, Susan E.; Thorngate, John H.
- Journal of agricultural and food chemistry 2009 v.57 no.18 pp. 8098-8108
- wine quality; wines; Vitis vinifera; flavor; food analysis; food composition; sensory properties; viticulture; winemaking; alcoholic fermentation; wine cultivars; volatile compounds
- ... Over the past century, advances in analytical chemistry have played a significant role in understanding wine chemistry and flavor. Whereas the focus in the 19th and early 20th centuries was on determining major components (ethanol, organic acids, sugars) and detecting fraud, more recently the emphasis has been on quantifying trace compounds including those that may be related to varietal flavors. ...