Flavour Volatiles of Wine

The perception of wine flavour and aroma is the result of several interactions between a large number of chemical compounds and sensory receptors. Compounds show synergistic (one compound enhances the perception of another) and antagonistic (one compound suppresses the perception of another) interac...

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Format:	Online
Langue:	anglais
Publié:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Sujets:	white wines color phenolic composition volatile aroma compounds odor activity values sensory profile two-dimensional gas chromatography one-dimensional wine multivariate analysis cultivar Croatia bee pollen volatile compounds fermentative activator odorant activity value alcoholic fermentation red wines microwave maceration red wine aroma flavor aroma origin fortified wines enology vinification process aging odor descriptors Madeira wines grape withering yeast selection terroir spontaneous fermentation Amarone della Valpolicella ethyl acetate n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
Accès en ligne:	ONIX_20220224_9783036529738_94
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Flavour Volatiles of Wine

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