Volatile compounds in wine - composition and influence on aroma. 2. Secondary aroma compounds
2001
Petka, J. | Farkas, P. (Vyskumny Ustav Potravinarsky, Bratislava (Slovak Republic))
The highest amount of volatile aroma compounds is formed during the alcoholic fermentation of the must of wine. The organoleptically active products of both alcoholic and malolactic fermentation belong to the secondary volatile aroma compounds of wine. By these processes, alcohols, acids, esters, carbonyl compounds, sulphur compounds, nitrogen compounds, lactones and volatile phenols are formed. A detailed assessment of the influence of both processes as well as specific compounds on wine aroma is presented
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