Identification of compounds responsible for 'apricot' and 'stone fruit' aroma and flavour in wine /
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(Published version)
Date
2018
Authors
Siebert, Tracey Ellen,
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Type:
thesis
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Abstract
Different grape varieties can produce wines with distinctive aromas and flavours. ‘Apricot’and ‘stone fruit’ aromas are important to several white wine varieties, such as Chardonnay and Viognier wines, as well as botrytised sweet dessert styles made from Semillon. The main aim of this thesis was to determine the compounds responsible for ‘apricot’ and‘stone fruit’ aromas in wine.
School/Discipline
University of South Australia. School of Pharmacy and Medical Sciences.
School of Pharmacy and Medical Sciences.
School of Pharmacy and Medical Sciences.
Dissertation Note
Thesis (PhD(Medical Science))--University of South Australia, 2018.
Provenance
Copyright 2018 Tracey Ellen Siebert.
Description
1 ethesis (xxvi, 153 pages) :
illustrations
Includes bibliographical references (pages 113-135)
illustrations
Includes bibliographical references (pages 113-135)
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