Fermentation-Guided Natural Products Isolation of a Grape Berry Triacylglyceride that Enhances Ethyl Ester Production

Fermentation-Guided Natural Products Isolation of a Grape Berry Triacylglyceride that Enhances Ethyl Ester Production

A full understanding of the origin, formation and degradation of volatile compounds that contribute to wine aroma is required before wine style can be effectively managed. Fractionation of grapes represents a convenient and robust method to simplify the grape matrix to enhance our understanding of t...

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Bibliographic Details
Main Authors: Christopher L. Blackford, Eric G. Dennis, Robert A. Keyzers, Claudia Schueuermann, Robert D. Trengove, Paul K. Boss
Format: Article
Language:English
Published: MDPI AG 2018-01-01
Series:Molecules
Subjects:
grapes
wine
fractionation
ester
SPME-GCMS
chromatography
aroma
fermentation
triacylglycerides
Online Access:http://www.mdpi.com/1420-3049/23/1/152

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