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https://hdl.handle.net/2440/72124
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Type: | Conference paper |
Title: | Analysis and formation of key sulfur aroma compounds in wine |
Author: | Herderich, M. Francis, I. Ugliano, M. Siebert, T. Jeffery, D. |
Citation: | ACS Symposium Series, 2011, vol.1068, pp.267-286 |
Publisher: | American Chemical Society |
Publisher Place: | USA |
Issue Date: | 2011 |
Series/Report no.: | ACS Symposium Series; 1068 |
ISBN: | 9780841226166 |
ISSN: | 0097-6156 1947-5918 |
Conference Name: | Americal Chemical Society Symposium 2011 (16 Aug 2009 : Washington; USA) |
Statement of Responsibility: | M.J. Herderich, I.L. Francis, M. Ugliano, T.E. Siebert and D.W. Jeffery |
Abstract: | Identification and measurement of sulfur aroma compounds to better describe wine quality and style has been of significant importance to researchers and wine producers for many years. This necessarily requires the development of analytical methods to robustly quantify labile sulfur compounds at trace concentrations. With the ever-growing importance of screwcaps and other alternatives to cork closures, additional focus is on characterizing and minimizing 'reduced characters' during bottle storage. There is also a need to better understand the roles of must composition, yeast nutrients, yeast sulfur metabolism and copper fining in controlling sulfur aroma compounds. This paper explores how static headspace GC analysis of volatile sulfur compounds with cool-on-column injection and SCD detection has been optimized and applied for studies requiring direct analysis of fermentation-derived sulfur aroma compounds, such as H2S, DMS, CS2 and methanethiol. © 2011 American Chemical Society. |
Rights: | © 2011 American Chemical Society |
DOI: | 10.1021/bk-2011-1068.ch014 |
Published version: | http://dx.doi.org/10.1021/bk-2011-1068.ch014 |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest |
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