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


Canopy Management

Green Approaches




Pests And Diseases

Phenolics And Color

Roots And Soils

Vineyard Design

Vineyard Establishment

Wine Microbiology

Wine Production

Wine Sensory