Inactive dry yeast application on grapes modify Sauvignon Blanc wine aroma

Katja Suklje, Guillaume Antalick, Astrid Buica, Zelmari Coetzee, J Brand, Leigh Schmidtke, Melane A Vivier

Research output: Contribution to journalArticle

6 Citations (Scopus)
Original languageEnglish
Pages (from-to)1073-1084
Number of pages12
JournalFood Chemistry
Volume197
Issue numberPart B
DOIs
Publication statusPublished - 04 Apr 2016

Cite this

Suklje, Katja ; Antalick, Guillaume ; Buica, Astrid ; Coetzee, Zelmari ; Brand, J ; Schmidtke, Leigh ; Vivier, Melane A. / Inactive dry yeast application on grapes modify Sauvignon Blanc wine aroma. In: Food Chemistry. 2016 ; Vol. 197, No. Part B. pp. 1073-1084.
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keywords = "Fermentation, Glutathione, Inactive dry yeastEsters, Sensory analysis, Thiols",
author = "Katja Suklje and Guillaume Antalick and Astrid Buica and Zelmari Coetzee and J Brand and Leigh Schmidtke and Vivier, {Melane A}",
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Inactive dry yeast application on grapes modify Sauvignon Blanc wine aroma. / Suklje, Katja; Antalick, Guillaume; Buica, Astrid; Coetzee, Zelmari; Brand, J; Schmidtke, Leigh; Vivier, Melane A.

In: Food Chemistry, Vol. 197, No. Part B, 04.04.2016, p. 1073-1084.

Research output: Contribution to journalArticle

TY - JOUR

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AU - Suklje, Katja

AU - Antalick, Guillaume

AU - Buica, Astrid

AU - Coetzee, Zelmari

AU - Brand, J

AU - Schmidtke, Leigh

AU - Vivier, Melane A

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PY - 2016/4/4

Y1 - 2016/4/4

KW - Fermentation

KW - Glutathione

KW - Inactive dry yeastEsters

KW - Sensory analysis

KW - Thiols

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JO - Journal of Micronutrient Analysis

JF - Journal of Micronutrient Analysis

SN - 0308-8146

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