Changes in carbonyl compounds in Chardonnay and Cabernet Sauvignon wines as a consequence of malolactic fermentation

Vitis

Volumn 41, Issue 2, 2002, Pages 107-112

  Flamini, R ^a   De Luca, G ^a   Di Stefano, R ^a  

^a Ist Sperimentale per la Viticoltura   (Italy)

Author keywords

Carbonyl compounds; GC MS; Glycolaldehyde; Malolactic fermentation; PFBOA (O (2,3,4,5,6 pentafluorobenzyl) hydroxylamine); Wine

Indexed keywords

2,3 BUTANEDIONE; ACETOIN; ALDEHYDE; CARBONYL DERIVATIVE; HYDROXYLAMINE; O (2,3,4,5,6 PENTAFLUOROBENZYL)HYDROXYLAMINE; PYRUVIC ACID;

BACTERIAL STRAIN; CHEMICAL COMPOSITION; FERMENTATION TECHNIQUE; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; WINE;

OENOCOCCUS OENI;

EID: 0036066648     PISSN: 00427500     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

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14. Studies on radical intermediates in the early stage of the nonenzymatic browning reaction of carbohydrates and amino acids
15. Flavour contribution and formation of the intense roast-smelling odorants 2-propionyl-1-pyrroline and 2-propionyltetrahydropyridine in Maillard-type reactions
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20. Control of flavor development in wine during and after malolactic fermentation by Oenococcus oeni
21. Effects of malolactic fermentation on sensory properties of four Burgundy wines