Influence of oxygen availability during skin-contact maceration on the formation of precursors of 3-mercaptohexan-1-ol in Müller-Thurgau and Sauvignon Blanc grapes
Article first published online: 19 AUG 2013
© 2013 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 19, Issue 3, pages 342–348, October 2013
How to Cite
Larcher, R., Nicolini, G., Tonidandel, L., Román Villegas, T., Malacarne, M. and Fedrizzi, B. (2013), Influence of oxygen availability during skin-contact maceration on the formation of precursors of 3-mercaptohexan-1-ol in Müller-Thurgau and Sauvignon Blanc grapes. Australian Journal of Grape and Wine Research, 19: 342–348. doi: 10.1111/ajgw.12039
- Issue published online: 20 SEP 2013
- Article first published online: 19 AUG 2013
- Manuscript Accepted: 29 MAY 2013
- Manuscript Revised: 24 MAY 2013
- Manuscript Received: 20 FEB 2013
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