The DOI matches its Crossref record.
The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis
Open accessAbstract
The free volatiles, as well as those released from their glycosidically bound forms by acid or enzyme hydrolysis, have been analyzed for Chardonnay juices from three successive vintages. One hundred eighty compounds were identified. Twenty-eight of these have not been previously reported as grape components. More than seventy percent of the total concentration of volatile secondary metabolites comprised thirteen-carbon norisoprenoids, and these were mainly observed in the acid- and the glycosidase enzyme-released fractions. Benzene derivatives accounted for a further twenty percent of the total volatile concentration, while monoterpenes made up only five percent of the total. Low concentrations of volatiles, apparently derived from primary metabolites or from chlorophyll degradation, were also observed. Volatiles with likely sensory significance were found mainly in the acid hydrolysates. Pathways to these compounds are discussed.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cited by
Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216
Yeast Modulation of Wine Flavor
Swiegers, J. H., & Pretorius, I. S. (2005) · Advances in Applied Microbiology · doi:10.1016/s0065-2164(05)57005-9 · Cited by 390
Which Impact for β-Damascenone on Red Wines Aroma?
Pineau, B., Barbe, J.-C., Van Leeuwen, C., & Dubourdieu, D. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf070120r · Cited by 330
Cordero Otero, R. R., Ubeda Iranzo, J. F., Briones‐Perez, A. I., Potgieter, N., Villena, M. A., Pretorius, I. S., & Rensburg, P. V. (2003) · Journal of Food Science · doi:10.1111/j.1365-2621.2003.tb07062.x · Cited by 88
Metadata
- Authors
- Sefton, M. A., Francis, I. L., & Williams, P. J.
- Venue
- American Journal of Enology and Viticulture
- Published
- 1993
- Volume
- 44
- Issue
- 4
- Pages
- 359-370
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W2169582257
- Cited by
- 229
- References
- 0
- FWCI
- 5.52
- Type
- journal article
- Language
- en
- Open access
- bronze
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis. https://app.cochat.ai/papers/10.5344/ajev.1993.44.4.359
- The paper
- Sefton, M. A., Francis, I. L., & Williams, P. J. (1993). The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis. American Journal of Enology and Viticulture. https://doi.org/10.5344/ajev.1993.44.4.359
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
