Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging

The higher alcohols 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived compounds that have been shown to affect the aroma and flavour of fermented beverages. Five variants of the industrial wine strain AWRI796, previously isolated due to their elevated production of the ‘rose-like...

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Detalles Bibliográficos
Autores principales: Cordente, Antonio G., Espinase Nandorfy, Damian, Solomon, Mark, Schulkin, Alex, Kolouchova, Radka, Francis, Ian Leigh, Schmidt, Simon A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8400268/
https://www.ncbi.nlm.nih.gov/pubmed/34443564
http://dx.doi.org/10.3390/molecules26164979

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8400268/
https://www.ncbi.nlm.nih.gov/pubmed/34443564
http://dx.doi.org/10.3390/molecules26164979

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