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- You have accessRestricted accessProtection of Volatiles in a Wine with Low Sulfur Dioxide by Caffeic Acid or GlutathioneIoannis G. Roussis, Ioannis Lambropoulos, Panagiotis TzimasAm J Enol Vitic. 2007 58: 274-278 ; DOI: 10.5344/ajev.2007.58.2.274Ioannis G. Roussis1Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.Ioannis Lambropoulos1Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.Panagiotis Tzimas1Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.
- 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 accessFormation of Hydrogen Sulfide and Glutathione During Fermentation of White Grape MustsSeung K. Park, Roger B. Boulton, Ann C. NobleAm J Enol Vitic. 2000 51: 91-97 ; DOI: 10.5344/ajev.2000.51.2.91Seung K. ParkDepartment of Food Science & Technology, Yongin-Si, Kyungki-Do, 449-701, South KoreaRoger B. Boulton
- You have accessRestricted accessInfluence of Complex Media Composition, Cognac's Brandy, or Cognac, on the Gas Chromatography Analysis of Volatile Sulfur Compounds — Preliminary Results of the Matrix EffectMustapha NedjmaAm J Enol Vitic. 1997 48: 333-338 ; DOI: 10.5344/ajev.1997.48.3.333Mustapha NedjmaLab. d'Oenology, UFR Sciences Exacres et Naturelles, Moulin de la Housse, B.P. 1039, 51687 Reims, France.