Consumer rejection threshold of ethyl phenylacetate and phenylacetic acid, compounds responsible for the sweet-like off odour in wines made from sour rotten grapes
Article first published online: 23 AUG 2012
© 2012 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 18, Issue 3, pages 280–286, October 2012
How to Cite
CAMPO, E., SAENZ-NAVAJAS, M.P., CACHO, J. and FERREIRA, V. (2012), Consumer rejection threshold of ethyl phenylacetate and phenylacetic acid, compounds responsible for the sweet-like off odour in wines made from sour rotten grapes. Australian Journal of Grape and Wine Research, 18: 280–286. doi: 10.1111/j.1755-0238.2012.00198.x
- Issue published online: 23 SEP 2012
- Article first published online: 23 AUG 2012
- Manuscript received: 2 February 2012; Revised manuscript received: 19 May 2012; Accepted: 16 June 2012
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