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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...

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Detalles Bibliográficos
Autores principales:	Herzan, Jakub, Prokes, Kamil, Baron, Mojmir, Kumsta, Michal, Pavlousek, Pavel, Sochor, Jiri
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Research
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

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