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Effect of polyphenols on the perception of Sauvignon blanc aroma

As long suspected, the presence or absence of non-volatile compounds (such as polyphenols) play an important role on our ability to "smell" volatile compounds (like the ones involved in Sauvignon blanc aroma).

 

The full text is available at: http://www3.interscience.wiley.com/cgi-bin/fulltext/121461970/PDFSTART

 

206 polyphenols and SB aroma.pdf