3-mercaptohexan-1-ol
- You have accessRestricted accessImpact of Harvest Timing on the Concentration of 3-Mercaptohexan-1-ol Precursors in Vitis vinifera BerriesHironori Kobayashi, Shuhei Matsuyama, Hideki Takase, Kanako Sasaki, Shunji Suzuki, Ryoji Takata, Hiroshi SaitoAm J Enol Vitic. 2012 63: 544-548 ; DOI: 10.5344/ajev.2012.12051Hironori Kobayashi1Chateau Mercian, Mercian Corporation, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, JapanShuhei Matsuyama1Chateau Mercian, Mercian Corporation, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, JapanHideki Takase2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, JapanKanako Sasaki2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, JapanShunji Suzuki3Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kofu, Yamanashi 400-0005, Japan.Ryoji Takata2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, JapanHiroshi Saito1Chateau Mercian, Mercian Corporation, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan
- You have accessRestricted accessStability of Varietal Thiols in Commercial Sauvignon blanc WinesMandy Herbst-Johnstone, Laura Nicolau, Paul A. KilmartinAm J Enol Vitic. 2011 62: 495-502 ; DOI: 10.5344/ajev.2011.11023Mandy Herbst-Johnstone1Research Fellow, Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New ZealandLaura Nicolau2Senior Lecturer, Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New ZealandPaul A. Kilmartin3Associate Professor, Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand
- You have accessRestricted accessAnalysis of S-3-(Hexan-1-ol)-Glutathione and S-3-(Hexan-1-ol)-l-Cysteine in Vitis vinifera L. cv. Koshu for Aromatic WinesHironori Kobayashi, Hideki Takase, Katsura Kaneko, Fumiko Tanzawa, Ryoji Takata, Shunji Suzuki, Tomonori KonnoAm J Enol Vitic. 2010 61: 176-185 ; DOI: 10.5344/ajev.2010.61.2.176Hironori Kobayashi1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kofu, Yamanashi 400-0005, Japan; 2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, Japan; and 3Bioresource Laboratories, Mercian Corporation, 1808 Nakaizumi, Iwata, Shizuoka 438-0078, Japan.Hideki Takase1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kofu, Yamanashi 400-0005, Japan; 2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, Japan; and 3Bioresource Laboratories, Mercian Corporation, 1808 Nakaizumi, Iwata, Shizuoka 438-0078, Japan.Katsura Kaneko1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kofu, Yamanashi 400-0005, Japan; 2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, Japan; and 3Bioresource Laboratories, Mercian Corporation, 1808 Nakaizumi, Iwata, Shizuoka 438-0078, Japan.Fumiko Tanzawa1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kofu, Yamanashi 400-0005, Japan; 2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, Japan; and 3Bioresource Laboratories, Mercian Corporation, 1808 Nakaizumi, Iwata, Shizuoka 438-0078, Japan.Ryoji Takata1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kofu, Yamanashi 400-0005, Japan; 2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, Japan; and 3Bioresource Laboratories, Mercian Corporation, 1808 Nakaizumi, Iwata, Shizuoka 438-0078, Japan.Shunji Suzuki1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kofu, Yamanashi 400-0005, Japan; 2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, Japan; and 3Bioresource Laboratories, Mercian Corporation, 1808 Nakaizumi, Iwata, Shizuoka 438-0078, Japan.Tomonori Konno1Laboratory of Fruit Genetic Engineering, The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kofu, Yamanashi 400-0005, Japan; 2Product Development Research Laboratory, Mercian Corporation, 4-9-1 Jyonan, Fujisawa, Kanagawa 251-0057, Japan; and 3Bioresource Laboratories, Mercian Corporation, 1808 Nakaizumi, Iwata, Shizuoka 438-0078, Japan.
- You have accessRestricted accessEffect of Anthocyanins on Stability of a Key Odorous Compound, 3-Mercaptohexan-1-ol, in Bordeaux Rosé WinesMarie-Laure Murat, Takatoshi Tominaga, Cédric Saucier, Yves Glories, Denis DubourdieuAm J Enol Vitic. 2003 54: 135-138 ; DOI: 10.5344/ajev.2003.54.2.135Marie-Laure MuratFaculté d’œnologie de Bordeaux, Université Victor Ségalen Bordeaux2, 351 cours de la Libération, 33405 Talence, France.Takatoshi TominagaFaculté d’œnologie de Bordeaux, Université Victor Ségalen Bordeaux2, 351 cours de la Libération, 33405 Talence, France.Cédric SaucierFaculté d’œnologie de Bordeaux, Université Victor Ségalen Bordeaux2, 351 cours de la Libération, 33405 Talence, France.Yves GloriesFaculté d’œnologie de Bordeaux, Université Victor Ségalen Bordeaux2, 351 cours de la Libération, 33405 Talence, France.Denis DubourdieuFaculté d’œnologie de Bordeaux, Université Victor Ségalen Bordeaux2, 351 cours de la Libération, 33405 Talence, France.