SRC-GRAPE-2000 · PRIMARY

Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine

Yorgos Kotseridis & Raymond Baumes · Journal of Agricultural and Food Chemistry

Lifecycleactive

Published2000-01-21

DOI10.1021/jf990565i

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-03 (check run 37117547531). Publication date confirmed to the day. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-03 · corrections 0

TOPICS

grapeCabernet Sauvignonaroma extract dilution analysiswine

CLAIMS USING THIS SOURCE1

CLM-GRAPE-001

Impact odorants of red grape juice ↗

Aroma extract dilution analysis of Cabernet Sauvignon grape juice found 3-(methylsulfanyl)propanal, (E,Z)-nona-2,6-dienal and decanal to have the highest flavour dilution factors among its impact odorants.

Juice of one Bordeaux red grape variety (Cabernet Sauvignon); the study also covers Cabernet Sauvignon and Merlot wines and the yeast used for fermentation.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:grape-juice-odorants-2000 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 389.