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Study of carbonyl compounds in white wine production
Carbonyl compounds, especially acetaldehyde in white wines which have a detrimental effect on the aroma and overall stability of wine, were studied.. Seven wine samples of Grüner Veltliner were produced of one input raw material of grapes, all with different dosage of SO(2). The sulfur dioxide was m...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684598/ https://www.ncbi.nlm.nih.gov/pubmed/33282237 http://dx.doi.org/10.1002/fsn3.1855 |