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Volatile Compounds from Must and Wines from Five White Grape Varieties

机译：来自五个白葡萄品种的必须和葡萄酒的挥发性化合物

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Amélie Slegers; Paul Angers; Karine Pedneault;
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1. Contribntion of Volatile Thiols to the Aromas of White Wines Made From Several vitis vinifera Grape Varieties [J] . TAKATOSH I TOMINAGA, RAYMONDE BALTENWECK-GUYOT, CATHERINE PEYROT DES GACHONS American journal of enology & viticulture . 2000,第2期

机译：挥发性硫醇对几种葡萄品种的白葡萄酒的香气的贡献
2. Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines. [J] . Perez-Magarino S., Ortega-Heras M., Martinez-Lapuente L., European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2013,第5期

机译：对来自西班牙本土葡萄品种的起泡酒进行区分的多变量分析：挥发性化合物，氨基酸和生物胺。
3. Selection of volatile aroma compounds by statistical and enological criteria for analytical differentiation of musts and wines of two grape varieties [J] . Bueno JE., Peinado R., Moreno J., Journal of Food Science . 2003,第1期

机译：通过统计学和酶学标准选择挥发性香气化合物，以区分两种葡萄品种的葡萄汁和葡萄酒
4. Powerful Aromatic Volatile Thiols in Wines Made from Several Vitis vinifera Grape Varieties and Their Releasing Mechanism [C] . Takatoshi Tominaga, Isabelle Masneuf, Denis Dubourdieu American Chemical Society(ACS) National Meeting; 20010826-20010830; Chicago,IL; US . 2001

机译：几种葡萄品种的葡萄酒中强大的挥发性芳族硫醇及其释放机理
5. Chemical and Sensory Evaluation of Volatile Aroma Compounds from Selected Cold-Hardy Grapes and Wines [D] . Rice, Somchai. 2019

机译：化学和感官评估精选的冷硬葡萄和葡萄酒中的挥发性香气化合物
6. Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis HS-SPME-GC-MS volatile compounds quantitative analysis and odor-active compounds identification by HS-SPME-GC-MS-O [O] . Angélique Villière, Ronan Symoneaux, Alice Roche, 2019

机译：关于两个品种的16种红酒的风味的综合感官和化学数据：感官描述分析HS-SPME-GC-MS挥发性化合物定量分析以及通过HS-SPME-GC-MS-O识别气味活性化合物
7. Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines [O] . Pérez-Magariño S., Ortega-Heras M., Martínez Lapuente Leticia, 2017

机译：用西班牙本地葡萄品种酿制的起泡酒的差异的多元分析：挥发性化合物，氨基酸和生物胺

Volatile Compounds from Must and Wines from Five White Grape Varieties

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