Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment
Emilie Suhas, Svitlana Shinkaruk, Alexandre Pons
Topics & Concepts
ChemistryOlfactometryAromaHydrogen sulfideWineMass spectrometryChromatographySulfurGas chromatographyBottleFood scienceOrganic chemistryMechanical engineeringEngineeringFermentation and Sensory AnalysisMeat and Animal Product QualityTea Polyphenols and Effects