Potential Grape-Derived Contributions to Volatile Ester Concentrations in Wine

Potential Grape-Derived Contributions to Volatile Ester Concentrations in Wine

Grape composition affects wine flavour and aroma not only through varietal compounds, but also by influencing the production of volatile compounds by yeast. C9 and C12 compounds that potentially influence ethyl ester synthesis during fermentation were studied using a model grape juice medium. It was...

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Bibliographic Details
Main Authors:	Paul K. Boss, Anthony D. Pearce, Yanjia Zhao, Emily L. Nicholson, Eric G. Dennis, David W. Jeffery
Format:	Article
Language:	English
Published:	MDPI AG 2015-04-01
Series:	Molecules
Subjects:	grape wine ester amino acid CoA yeast fermentation
Online Access:	http://www.mdpi.com/1420-3049/20/5/7845

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