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Research Article

Effect of thermal treatment on physicochemical composition and sensory qualities, including ‘foxy’ methyl anthranilate of interspecific variety Golden Muscat (Vitis vinifera × Vitis labrusca) fortified wine made in Taiwan

  1. Chien-Hao Chen1,2,
  2. Ming-Hsu Chang3,
  3. Ming-Kwei Shih2,
  4. Chii-Ming Jiang4,
  5. Ming-Chang Wu5,*

Article first published online: 29 SEP 2009

DOI: 10.1002/jsfa.3747

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 89, Issue 15, pages 2551–2557, December 2009

Additional Information

How to Cite

Chen, C.-H., Chang, M.-H., Shih, M.-K., Jiang, C.-M. and Wu, M.-C. (2009), Effect of thermal treatment on physicochemical composition and sensory qualities, including ‘foxy’ methyl anthranilate of interspecific variety Golden Muscat (Vitis vinifera × Vitis labrusca) fortified wine made in Taiwan. J. Sci. Food Agric., 89: 2551–2557. doi: 10.1002/jsfa.3747

Author Information

  1. 1

    Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung 912, Taiwan

  2. 2

    Department of Food and Beverage Management, National Kaohsiung Hospitality College, Kaohsiung 812, Taiwan

  3. 3

    Department of Baking Technology and Management, National Kaohsiung Hospitality College, Kaohsiung 812, Taiwan

  4. 4

    Department of Sea Food Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan

  5. 5

    Department of Food Science, National Pingtung University of Science and Technology, Pingtung 912, Taiwan

*Department of Food Science, National Pingtung University of Science and Technology, Pingtung 912, Taiwan.

Publication History

  1. Issue published online: 3 NOV 2009
  2. Article first published online: 29 SEP 2009
  3. Manuscript Accepted: 21 JUL 2009
  4. Manuscript Received: 9 APR 2009
  5. Manuscript Revised: 9 APR 2009

Funded by

  • Central Region Branch of Agriculture
  • Food Agency of the Council of Agriculture of Taiwan. Grant Number: 97AS-3.1.4-FD-Z1

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View Full Article (HTML) Get PDF (153K)