About: Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production

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About: Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production Goto Sponge NotDistinct Permalink

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rdf:type	Item
description	article (en) հոդված (hy) wetenschappelijk artikel (nl) наукова стаття, опублікована в березні 2011 (uk) im März 2011 veröffentlichter wissenschaftlicher Artikel (de)
publication date	wds:Q58067140-F04C7B43-A20E-4614-B539-3B78EA89981D
publication date	2011-02-18 00:00:00Z (xsd:dateTime)
language of work or name	wds:Q58067140-52C20767-327A-4251-845D-D7CE492F6573
language of work or name	English
author name string	wds:Q58067140-DBF2C191-ABC2-45EB-8ECE-82831C8A2E5E wds:Q58067140-F488ED0C-548C-4148-849E-4573EB8EA0A6
author name string	Emlyn R Williams Agnieszka Cox
rdfs:label	Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production (en) Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production (nl)
skos:prefLabel	Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production (en) Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production (nl)
name	Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production (en) Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production (nl)
author	wds:Q58067140-0D7728A8-602C-4248-A108-1D2B3DC3A11D wds:Q58067140-39AA0C82-9796-4AA3-9AD8-E2DAD7AFE08C
author	Ciarán G Forde Paul K Boss
title	wds:Q58067140-D64111DC-FA3A-452B-904C-6C8B5181494D
title	Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production (en)
page(s)	wds:Q58067140-DC517CDA-F402-4EE8-9761-BD4D2D2620A4
page(s)	2573-2583
instance of	wds:Q58067140-6F5CAA7E-A66A-4305-9E94-59D5E8DA49FD
instance of	scholarly article
PubMed ID	wds:Q58067140-C04C9A36-621B-4DEF-A63C-BD729836CEE6
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/21332199
PubMed ID	21332199
published in	wds:Q58067140-046A8783-BF78-49D9-9DEB-929E2989FAE1
published in	Journal of Agricultural and Food Chemistry
issue	wds:Q58067140-98360E50-15D1-4F4C-8419-AFCA116A82A4
volume	wds:Q58067140-E2E40162-6750-4B2A-8D15-9AE43F070280
issue	6
volume	59
DOI	wds:Q58067140-FCE3A5BE-5BFA-4322-B46D-BB6125F1402C
DOI	http://dx.doi.org/10.1021/JF103584U
DOI	10.1021/JF103584U
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q58067140
is cites work of	Transcriptomic analysis of the late stages of grapevine (Vitis vinifera cv. Cabernet Sauvignon) berry ripening reveals significant induction of ethylene signaling and flavor pathways in the skin Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming-Review. Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor Influence of fruit maturity at harvest on the intensity of smoke taint in wine. Using Content Analysis to Characterise the Sensory Typicity and Quality Judgements of Australian Cabernet Sauvignon Wines Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine. Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of and Aroma Compounds during Red Wine Fermentation
is cites work of	wds:Q38108680-B9F897EF-4593-41CD-901C-4ABFF3BF1092 wds:Q50444993-A50B6EF1-2B59-4B69-AA4C-CB0FE29A3099 wds:Q92152605-ED3FF395-FF3F-44CC-A686-D47A214FB56F wds:Q92316814-378B0C10-7D15-4D7F-8B0D-7FC20340DDB7 wds:Q35033944-8E0E87C2-3E34-4EEB-8030-93DBE2205CDF wds:Q50075972-8EC8AF36-4E9C-470F-A439-942EB0710DB7 wds:Q64269396-7CE35F49-044E-46BE-9F17-0D7F4B7856E1 wds:Q37637790-4336E41E-598F-435B-8862-82E888E2E08A

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