Grape and apple wines volatile fermentation products and possible relation to spoilage

Bioresource Technology

Volumn 87, Issue 3, 2003, Pages 337-339

  Polychroniadou, E ^a   Kanellaki, M ^a   Iconomopoulou, M ^a   Koutinas, A A ^a   Marchant, R ^b   Banat, I M ^b  

^a UNIVERSITY OF PATRAS   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Cider; Fermentation; Spoilage; Volatile products; Wine

Indexed keywords

BYPRODUCTS; FERMENTATION; VOLATILE ORGANIC COMPOUNDS;

SPOILAGE RESISTANCE;

WINE;

ACETALDEHYDE; ACETIC ACID ETHYL ESTER; ISOBUTANOL; METHANOL; PENTANOL; PROPANOL; PROPRANOLOL; VOLATILE AGENT;

FERMENTATION;

APPLE; ARTICLE; CIDER; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); CORRELATION ANALYSIS; FERMENTATION; FOOD SPOILAGE; FOOD STORAGE; GRAPE; NONHUMAN; PRIORITY JOURNAL; WINE;

1-PROPANOL; ACETALDEHYDE; ACETATES; FERMENTATION; FRUIT; METHANOL; VITIS; VOLATILIZATION; WINE;

MALUS X DOMESTICA; VITIS SP.;

EID: 0037400719     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0960-8524(02)00237-7     Document Type: Article

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