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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. C(9) and C(12) compounds that potentially influence ethyl ester synthesis during fermentation were studied using a model grape juice medium. It...
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| Pubblicato in: | Molecules |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2015
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6272246/ https://ncbi.nlm.nih.gov/pubmed/25939071 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules20057845 |
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