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Origins of grape and wine aroma. Part 2. Chemical and sensory analysis

Robinson, A.L., Boss, P.K., Solomon, P.S., Trengove, R.D., Heymann, H. and Ebeler, S.E. (2014) Origins of grape and wine aroma. Part 2. Chemical and sensory analysis. American Journal of Enology and Viticulture, 65 (1). pp. 25-42.

Link to Published Version: http://dx.doi.org/10.5344/ajev.2013.13106
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Abstract

Part 1 of this review summarized the current state of knowledge with respect to the chemical compounds contributing to grape and wine aroma. Much of our understanding of the chemistry of grape and wine composition comes from advances in analytical and sensory methods for identifying and quantifying the compounds that contribute to favor. Therefore, Part 2 of this review provides an overview of the chemical and sensory analysis approaches that have been used to deconstruct wine favor into its component parts with an aim toward relating the chemical composition to the unique sensory properties that are associated with different wine varieties and styles.

Publication Type: Journal Article
Murdoch Affiliation: Separation Science and Metabolomics Laboratory
Publisher: American Society for Enology and Viticulture
Copyright: © 2014 by the American Society for Enology and Viticulture.
URI: http://researchrepository.murdoch.edu.au/id/eprint/22388
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