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Influence of oxygen availability during skin‐contact maceration on the formation of precursors of 3‐mercaptohexan‐1‐ol in Müller‐Thurgau and Sauvignon Blanc grapes |
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| Authors: | R Larcher G Nicolini L Tonidandel T Román Villegas M Malacarne B Fedrizzi |
| Affiliation: | 1. FEM‐IASMA Fondazione Edmund Mach, Istituto Agrario di San Michele all'Adige, , 38010 San Michele all'Adige, TN, Italy;2. Wine Science Programme, School of Chemical Sciences, The University of Auckland, , Auckland, New Zealand |
| Abstract: | |
| Keywords: | 3‐S‐cysteinyl mercaptohexan‐1‐ol 3‐S‐glutathionyl mercaptohexan‐1‐ol maceration skin contact thiol |