Chapter Management of Wine Aroma Compounds: Principal Basis and Future Perspectives

Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other non-volatile substances of the wine as precursors of wine’s aroma, known as primary aromas, which give the aroma of the yo...

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Autori principali:	G. Pereira, Antia, Jesus, Simal-Gandara, Maria, Fraga, Paula, Garcia-Oliveira, Maria, Carpena, Cecilia, Jimenez-Lopez, Catarina, Lourenço-Lopes, Lillian, Barros, C.F.R. Ferreira, Isabel, Angel, Prieto
Natura:	Online
Lingua:	inglese
Pubblicazione:	InTechOpen 2021
Soggetti:	wine, aroma, compounds, grapes, volatile thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TV Agriculture and farming::TVB Agricultural science
Accesso online:	ONIX_20210602_10.5772/intechopen.92973_491
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