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Article

Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins

Raquel M. Callejón, Benjamin Margulies, Gregory D. Hirson, Susan E. Ebeler
Am J Enol Vitic.  2012  63: 301-312  ; DOI: 10.5344/ajev.2012.12009
Raquel M. Callejón
1Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, c/P. García González 2, E- 41012, Sevilla, Spain
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Benjamin Margulies
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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Gregory D. Hirson
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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Susan E. Ebeler
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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  • For correspondence: seebeler@ucdavis.edu
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      Supplemental Tables 1 -- 11 show the concentrations of volatile compounds during fermentation of Cabernet Sauvignon with different skin contact treatments described in Experiment 1.

      Table 1 -- Changes in ethyl acetate concentrations.
      Table 2 -- Changes in ethyl butanoate concentrations.
      Table 3 -- Changes in isoamyl acetate concentrations.
      Table 4 -- Changes in 2-hexenal concentrations.
      Table 5 -- Changes in ethyl hexanoate concentrations.
      Table 6 -- Changes in 1-hexanol concentrations.
      Table 7 -- Changes in ethyl octanoate concentrations.
      Table 8 -- Changes in 2-phenylethyl acetate concentrations.
      Table 9 -- Changes in β-damascenone concentrations.
      Table 10 -- Changes in 2-phenylethanol concentrations.
      Table 11 -- Changes in β-ionone concentrations.

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Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins
Raquel M. Callejón, Benjamin Margulies, Gregory D. Hirson, Susan E. Ebeler
Am J Enol Vitic.  2012  63: 301-312  ; DOI: 10.5344/ajev.2012.12009
Raquel M. Callejón
1Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, c/P. García González 2, E- 41012, Sevilla, Spain
  • Find this author on Google Scholar
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Benjamin Margulies
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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Gregory D. Hirson
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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Susan E. Ebeler
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: seebeler@ucdavis.edu

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Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins
Raquel M. Callejón, Benjamin Margulies, Gregory D. Hirson, Susan E. Ebeler
Am J Enol Vitic.  2012  63: 301-312  ; DOI: 10.5344/ajev.2012.12009
Raquel M. Callejón
1Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, c/P. García González 2, E- 41012, Sevilla, Spain
  • Find this author on Google Scholar
  • Find this author on PubMed
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Benjamin Margulies
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Gregory D. Hirson
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Susan E. Ebeler
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: seebeler@ucdavis.edu
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