flavor precursor
- 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 accessThe Sensory Effects of Preor Post-Fermentation Thermal Processing on Chardonnay and Semillon WinesI. L. Francis, M. A. Sefton, P. J. WilliamsAm J Enol Vitic. 1994 45: 243-251 ; DOI: 10.5344/ajev.1994.45.2.243I. L. FrancisThe Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, AustraliaM. A. SeftonThe Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, AustraliaP. J. WilliamsThe Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia
- You have accessRestricted accessThe Contribution of Hydrolyzed Flavor Precursors to Quality Differences in Shiraz Juice and Wines: An Investigation by Sensory Descriptive AnalysisN. A. Abbott, B. G. Coombe, P. J. WilliamsAm J Enol Vitic. 1991 42: 167-174 ; DOI: 10.5344/ajev.1991.42.3.167N. A. AbbottDepartment of Plant Physiology, Waite Agricultural Research Institute, The University of Adelaide, Glen Osmond, South Australia, 5064B. G. Coombe
- You have accessRestricted accessVolatile C13-Norisoprenoid Compounds in Riesling Wine Are Generated From Multiple PrecursorsP. Winterhalter, M. A. Sefton, P. J. WilliamsAm J Enol Vitic. 1990 41: 277-283 ; DOI: 10.5344/ajev.1990.41.4.277P. WinterhalterLehrstuhl for Lebensmittelchemie, Universität Würzburg, Am hubland, D-8700 Würzburg, West GermanyM. A. Sefton