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- W2493937535 abstract "The contribution that glycosidically-bound volatiles make to varietal wine aroma was determined by sensory descriptive analyses. Sensory studies were made on grape glycosides a) hydrolyzed under accelerated conditions i) in vitro and back added to wine, and ii) in situ in wine; b) hydrolyzed under conditions of natural aging. These studies confirmed the role of glycoside hydrolysis in the expression of varietal wine aroma. The sensory data have lent support to the development of a method for quantifying total glycosides in wine grapes, thus giving an indication of juice 'richness'. This assay, made through a determination of the glycosyl-glucose, offers the possibility of an objective pre-harvest measure of grape, and hence potential wine quality." @default.
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- W2493937535 date "1996-08-13" @default.
- W2493937535 modified "2023-10-16" @default.
- W2493937535 title "Sensory Analysis and Quantitative Determination of Grape Glycosides" @default.
- W2493937535 doi "https://doi.org/10.1021/bk-1996-0637.ch012" @default.
- W2493937535 hasPublicationYear "1996" @default.
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