Significance and Transformation of 3-Alkyl-2-Methoxypyrazines Through Grapes to Wine: Olfactory Properties, Metabolism, Biochemical Regulation, and the HP–MP Cycle

3-Alkyl-2-methoxypyrazines (MPs) contribute to the herbaceous flavor characteristics of wine and are generally considered associated with poor-quality wine. To control the MPs in grapes and wine, an accurate understanding of MP metabolism is needed. This review covers factors affecting people in the...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhao, Xianfang, Ju, Yanlun, Wei, Xiaofeng, Dong, Shuo, Sun, Xiangyu, Fang, Yulin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943733/
https://www.ncbi.nlm.nih.gov/pubmed/31888183
http://dx.doi.org/10.3390/molecules24244598

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943733/
https://www.ncbi.nlm.nih.gov/pubmed/31888183
http://dx.doi.org/10.3390/molecules24244598

Ejemplares similares