Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods

The review summarizes the latest scientific findings and recommendations for the prevention of three very common wine faults of non-microbial origin. The first group, presented by the reductive aromas, is caused mainly by excessive H(2)S and other volatile sulfur compounds with a negative impact on...

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Detalles Bibliográficos
Autores principales: Ailer, Štefan, Jakabová, Silvia, Benešová, Lucia, Ivanova-Petropulos, Violeta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182507/
https://www.ncbi.nlm.nih.gov/pubmed/35684472
http://dx.doi.org/10.3390/molecules27113535

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182507/
https://www.ncbi.nlm.nih.gov/pubmed/35684472
http://dx.doi.org/10.3390/molecules27113535

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