wine fragrance
Identification
| Name | wine fragrance |
Regulatory
Physical Properties
| Appearance | colorless to yellow clear liquid (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.94000 to 0.98000 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.822 to 8.155 |
| Refractive Index | 1.46000 to 1.48000 @ 20.00 °C. |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Description | at 100.00 %. |
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | fragranced products of all types |
| Recommendation for wine fragrance flavor usage levels up to | not for flavor use. |
The Lebermuth Company
Naturally Since 1908
Offering Essential Oils, Flavors, and Fragrances.
Potential Uses
Natural Occurrence
Synonyms
wine fragrance
PubMed:
Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase.
PubMed:
Anti-complementary activity of enzyme-treated traditional Korean rice wine (Makgeolli) hydrolysates.
PubMed:
A candidate gene association study on muscat flavor in grapevine (Vitis vinifera L.).
PubMed:
[Determination of minor flavor components in Chinese spirits by direct-injection technique with capillary columns].
PubMed:
Potentiation of the ionotropic GABA receptor response by whiskey fragrance.
PubMed:
Management of smell and taste problems.
PubMed:
Definitive evidence for the actual contribution of yeast in the transformation of neutral precursors of grape aromas.
PubMed:
Microbial biocatalysis in the generation of flavor and fragrance chemicals.