C6-alcohols as varietal markers for assessment of wine origin
A significant part of the compounds present in wines having six carbon atoms, the C6-compounds, derive from grape polyunsaturated fatty acids (primarily originated from membrane lipids), namely linoleic and α-linolenic acids, through a cascade of enzymatic reactions. This biochemical pathway yield C...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2006
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/4743 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/4743 |