참고문헌 (34)

1. Food Rev Int Ebeler 17 45 2001 10.1081/FRI-100000517 Analytical chemistry: unlocking the secrets of wine flavor 

   상세보기

2. LWT-Food Sci Technol Dieguez 36 585 2003 10.1016/S0023-6438(03)00064-1 Aromatic Composition of the Vitis grape Albarino 

   상세보기

3. J Sci Food Agric Arozarena 80 1909 2000 10.1002/1097-0010(200010)80:13<1909::AID-JSFA728>3.0.CO;2-U Multivariate differentiation of Spanish red wines according to region and variety 

   상세보기

4. Eur Food Res Technol Alvarez 217 173 2003 10.1007/s00217-003-0715-2 Geographical differentiation of white wines from three subzones of the designation of origin Valencia 

   상세보기

5. J Chromatogr Marti 1057 211 2004 10.1016/j.chroma.2004.08.143 Application of a headspace mass spectrometry system to the differentiation and classification of wines according to their origin, variety and ageing 

   상세보기

6. Talanta Cozzolino 68 382 2005 10.1016/j.talanta.2005.08.057 Usefulness of chemometrics and mass spectrometry-based electronic nose to classify Australian white wines by their varietal origin 

   상세보기

7. J Chromatogr A Setkova 1147 224 2007 10.1016/j.chroma.2007.02.052 Rapid headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction II: classification of Canadian and Czech ice wines using statistical evaluation of the data 

   상세보기

8. Anal Bioanal Chem Jurado 390 961 2008 10.1007/s00216-007-1740-y Differentiation of certified brands of origins of Spanish white wines by HS-SPME-GC and chemometrics 

   상세보기

9. Talanta Camara 68 1512 2006 10.1016/j.talanta.2005.08.012 Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties 

   상세보기

10. Food Chem Gomez-Miguez 100 1464 2007 10.1016/j.foodchem.2005.11.045 Volatile components of Zalema white wines 

    상세보기

11. Vitis Simpson 23 143 1984 Aroma composition of chardonnay wine 

12. J Agric Food Chem Sacks 60 2998 2012 10.1021/jf205203b Sensory threshold of 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) and concentrations in young Riesling and non-Riesling wine 

    상세보기

13. HortScience Wolf 29 1453 1994 10.21273/HORTSCI.29.12.1453 Cold hardiness of dormant buds of grape cultivars: comparison of thermal analysis and field survival 

    상세보기

14. Korea Meteorological Administration. https://data.kma.go.kr/data/grnd/selectAsosRltmList.do?pgmNo=36 (accessed March 2017) Korea Meteorological Administration https://data.kma.go.kr/data/grnd/selectAsosRltmList.do?pgmNo=36 (accessed March 2017) 

15. Korean J Hortic Sci Lee 12 144 1994 Cheongsoo a new mid-season ripening table grape cultivar with high quality 

16. Food Sci Biotechnol Chang 23 1761 2014 10.1007/s10068-014-0241-y Changes in the aromatic composition of grape cv. Cheongsoo wine depending on the degree of grape ripening 

    상세보기

17. Talanta Palomo 66 1152 2005 10.1016/j.talanta.2005.01.015 Rapid determination of volatile compounds in grapes by HS-SPME coupled with GC-MS 

    상세보기

18. Flavour Fragrance J Sun 25 206 2009 10.1002/ffj.1994 Characterization of the aroma-active compounds in five sweet cherry cultivars grown in Yantai (China) 

    상세보기

19. S Afr J Enol Vitic Marais 4 49 1983 Terpenes in the aroma of grapes and wines: a review 

20. J Chromatogr A Luan 1112 369 2006 10.1016/j.chroma.2005.12.056 Enantioselective analysis of monoterpenes in different grape varieties during berry ripening using stir bar sorptive extraction-and solid phase extraction-enantioselective-multidimensional gas chromatography-mass spectrometry 

    상세보기

21. J Food Agric Environ Kok 9 22 2011 Influences of pre-and post-veraison cluster thinning treatments on grape composition variables and monoterpene levels of Vitis Vinifera L. cv. Sauvignon Blanc 

22. Food Chem Camara 101 475 2007 10.1016/j.foodchem.2006.02.004 Classification of Boal, Malvazia, Sercial and Verdelho wines based on terpenoid patterns 

    상세보기

23. Food Res Int Pedroza 43 1003 2010 10.1016/j.foodres.2010.01.008 Global grape aroma potential and its individual analysis by SBSE-GC-MS 

    상세보기

24. J Agric Food Chem Luan 52 2036 2004 10.1021/jf030701q Enantioselective analysis of free and glycosidically bound monoterpene polyols in Vitis vinifera L. cvs. Morio Muscat and Muscat Ottonel: evidence for an oxidative monoterpene metabolism in grapes 

    상세보기

25. Am J Enol Viticult van Wyk 30 167 1979 10.5344/ajev.1979.30.3.167 Isoamyl acetate-a key fermentation volatile of wines of Vitis vinifera cv Pinotage 

    상세보기

26. Agric Biol Chem Tokyo Ashida 51 2061 1987 Isolation and application of mutants producing sufficient isoamyl acetate, a sake flavor component 

27. J Sci Food Agric Ferreira 80 1659 2000 10.1002/1097-0010(20000901)80:11<1659::AID-JSFA693>3.0.CO;2-6 Quantitative determination of the odorants of young red wines from different grape varieties 

    상세보기

28. J Biosci Bioeng Verstrepen 96 110 2003 10.1016/S1389-1723(03)90112-5 Flavor-active esters: adding fruitiness to beer 

    상세보기

29. Food Chem Sumby 121 1 2010 10.1016/j.foodchem.2009.12.004 Microbial modulation of aromatic esters in wine: current knowledge and future prospects 

    상세보기

30. J Sci Food Agric Ferreira 67 381 1995 10.1002/jsfa.2740670316 Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis 

    상세보기

31. Agri Biol Chem Shinohara 49 2211 1985 Gas chromatographic analysis of volatile fatty acids in wines 

32. Food Res Int Welke 59 85 2014 10.1016/j.foodres.2014.02.002 Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine 

    상세보기

33. Molecules Jiang 15 9184 2010 10.3390/molecules15129184 Volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay varieties grown in the Loess Plateau region of China 

    상세보기

34. Eur Food Res Technol Li 227 287 2008 10.1007/s00217-007-0722-9 Impact odorants of Chardonnay dry white wine from Changli county (China) 

    상세보기