Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae.
Darriet, Philippe
Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae. [electronic resource] - Journal of agricultural and food chemistry May 2002 - 3277-82 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
0021-8561
10.1021/jf011527d doi
Ascomycota--chemistry
Chromatography, Gas
Food Microbiology
Gas Chromatography-Mass Spectrometry
Ketones--analysis
Odorants
Quality Control
Saccharomyces cerevisiae--enzymology
Smell
Vitis--chemistry
Volatilization
Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae. [electronic resource] - Journal of agricultural and food chemistry May 2002 - 3277-82 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
0021-8561
10.1021/jf011527d doi
Ascomycota--chemistry
Chromatography, Gas
Food Microbiology
Gas Chromatography-Mass Spectrometry
Ketones--analysis
Odorants
Quality Control
Saccharomyces cerevisiae--enzymology
Smell
Vitis--chemistry
Volatilization