Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

By Anna K. Hjelmeland, S. Ebeler. American Journal of Enology and Viticulture, 2015

170 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/eaa795f6fa86225f6e259185b508c9d80d49f544

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. H. Claus
2. Kiro Mojsov

In Molecular Biology

1. H. Claus
2. Kiro Mojsov

In Plant Science

1. H. Claus
2. Kiro Mojsov

Citations in the corpus

• Understanding and managing nitrogen nutrition in grapevine: a review (2021, background): “The presence of terpenes in wine is stimulated by higher YAN concentration in must (Hjelmeland and Ebeler, 2015).”
• Enzymes for Wine Fermentation: Current and Perspective Applications (2018, background): “The sugar residues consist of rutinoside (rhamnose-glucose), arabinoside (arabinose-glucose) or apioside (apiose-glucose) [38].”