Stability of Volatile Compounds Recovered During the Winemaking Process
The alcoholic fermentation has a marked impact on wine aroma. During this phase, several compounds are produced by yeasts, and they overall constitute the so called “wine secondary aroma”. However, several of these compounds, mainly the esters responsible for the fruity flavour, are lost during the...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2019-06-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/9667 |