3-mercaptohexanol
- You have accessRestricted accessAroma Impact of Ascorbic Acid and Glutathione Additions to Sauvignon blanc at Harvest to Supplement Sulfur DioxideOlga Makhotkina, Leandro D. Araujo, Ken Olejar, Mandy Herbst-Johnstone, Bruno Fedrizzi, Paul A. KilmartinAm J Enol Vitic. 2014 65: 388-393 ; DOI: 10.5344/ajev.2014.14022Olga Makhotkina1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandLeandro D. Araujo1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandKen Olejar1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandMandy Herbst-Johnstone1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandBruno Fedrizzi1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandPaul A. Kilmartin1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
- You have accessRestricted accessInfluence of Sulfur Dioxide Additions at Harvest on Polyphenols, C6-Compounds, and Varietal Thiols in Sauvignon blancOlga Makhotkina, Mandy Herbst-Johnstone, Gerard Logan, Wessel du Toit, Paul A. KilmartinAm J Enol Vitic. 2013 64: 203-213 ; DOI: 10.5344/ajev.2012.12094Olga Makhotkina1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandMandy Herbst-Johnstone1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandGerard Logan1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandWessel du Toit2Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, 7620 Matieland (Stellenbosch), South Africa.Paul A. Kilmartin1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
- You have accessRestricted accessKey Compounds of Provence Rosé Wine FlavorGilles Masson, Rémi SchneiderAm J Enol Vitic. 2009 60: 116-122 ; DOI: 10.5344/ajev.2009.60.1.116Gilles Masson1Centre de Recherche et d’Expérimentation sur le Vin Rosé, 70 avenue Wilson, 83550 Vidauban, France, and 2Nyséos, Bât. 28, 2 place Viala, 34060 Montpellier cedex, France.Rémi Schneider1Centre de Recherche et d’Expérimentation sur le Vin Rosé, 70 avenue Wilson, 83550 Vidauban, France, and 2Nyséos, Bât. 28, 2 place Viala, 34060 Montpellier cedex, France.
- You have accessRestricted access3-Mercaptohexanol: An Aroma Impact Compound of Petite Arvine WineClaudia Barbara Fretz, Jean-Luc Luisier, Takatoshi Tominaga, Renato AmadòAm J Enol Vitic. 2005 56: 407-410 ; DOI: 10.5344/ajev.2005.56.4.407Claudia Barbara Fretz1University of Applied Science Valais, Route de Rawyl 64, CH-1950 Sion, Switzerland; 2Swiss Federal Institute for Technology, Institute of Food Science and Nutrition, ETH-Zentrum, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland; 3Current address: BÜCHI Labortechnik AG, Meier-seggstrasse 40, Postfach, CH-9230 Flawil 1, Switzerland; and 4Faculté d’Oenologie de Bordeaux, Université Victor Segalen, Bordeaux 2, 33405 Talence Cedex, France.Jean-Luc Luisier1University of Applied Science Valais, Route de Rawyl 64, CH-1950 Sion, Switzerland; 2Swiss Federal Institute for Technology, Institute of Food Science and Nutrition, ETH-Zentrum, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland; 3Current address: BÜCHI Labortechnik AG, Meier-seggstrasse 40, Postfach, CH-9230 Flawil 1, Switzerland; and 4Faculté d’Oenologie de Bordeaux, Université Victor Segalen, Bordeaux 2, 33405 Talence Cedex, France.Takatoshi Tominaga1University of Applied Science Valais, Route de Rawyl 64, CH-1950 Sion, Switzerland; 2Swiss Federal Institute for Technology, Institute of Food Science and Nutrition, ETH-Zentrum, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland; 3Current address: BÜCHI Labortechnik AG, Meier-seggstrasse 40, Postfach, CH-9230 Flawil 1, Switzerland; and 4Faculté d’Oenologie de Bordeaux, Université Victor Segalen, Bordeaux 2, 33405 Talence Cedex, France.Renato Amadò1University of Applied Science Valais, Route de Rawyl 64, CH-1950 Sion, Switzerland; 2Swiss Federal Institute for Technology, Institute of Food Science and Nutrition, ETH-Zentrum, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland; 3Current address: BÜCHI Labortechnik AG, Meier-seggstrasse 40, Postfach, CH-9230 Flawil 1, Switzerland; and 4Faculté d’Oenologie de Bordeaux, Université Victor Segalen, Bordeaux 2, 33405 Talence Cedex, France.
- You have accessRestricted accessReactivity of 3-Mercaptohexanol in Red Wine: Impact of Oxygen, Phenolic Fractions, and Sulfur DioxideLouis Blanchard, Philippe Darriet, Denis DubourdieuAm J Enol Vitic. 2004 55: 115-120 ; DOI: 10.5344/ajev.2004.55.2.115Louis BlanchardSeguin Moreau South-America, Seguin-Moreau South America, Las Quilas 4232, Vitacura, Santiago, ChilePhilippe Darriet