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Effect of fermentation, postfermentation, and postbottling heat treatment on Cabernet Sauvignon glycoconjugates
(American Society for Enology and Viticulture, 2003)
In Cabernet Sauvignon must, total and phenol-free glycosides (expressed as glycosyl-glucose) rose during fermentation while skin concentrations dropped. Wines were heated postfermentation, prior to dejuicing (rising 2 to ...
Evaluation of the phenol-free glycosyl-glucose determination
(American Society for Enology and Viticulture, 2000)
Grape glycosides are, in part, an important source of varietal wine aroma and flavor. Aglycones may be aliphatic residues, monoterpenes, sesquiterpenes, norisoprenoids, or phenolic compounds. Studies were undertaken to ...
Evaluation of glycosyl-glucose analytical methods for various glycosides
(American Society for Enology and Viticulture, 2002)
The accuracy of two methods for determination of glycosyl-glucose (GG) in grapes and wine has been tested using several glycoside standards containing alkyl, benzenoid, and phenolic aglycones. The total GG method using ...