Effect of Antioxidant Protection of Must on Volatile Compounds and Aroma Shelf Life of Falanghina (Vitis vinifera L.) Wine

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 4, 2004, Pages 891-897

  Moio, Luigi ^a   Ugliano, Maurizio ^a   Genovese, Alessandro ^a   Gambuti, Angelita ^a   Pessina, Rita ^a   Piombino, Paola ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Antioxidant protection; Aroma compounds; Fermentation performances; Oxygen; Shelf life

Indexed keywords

ACETIC ACID; ANTIOXIDANT; ESTER; FATTY ACID ESTER; ISOPENTYL ALCOHOL; MEDIUM CHAIN FATTY ACID; OXIDIZING AGENT; VOLATILE AGENT; VOLATILE FATTY ACID;

ACIDITY; ANTIOXIDANT ACTIVITY; AROMA; ARTICLE; CHEMICAL COMPOSITION; FERMENTATION; FOOD PRESERVATION; FOOD STORAGE; FUNGAL STRAIN; GRAPE; ODOR; SHELF LIFE; WINE; WINE INDUSTRY; YEAST;

ANTIOXIDANTS; FERMENTATION; FOOD HANDLING; ODORS; TIME FACTORS; VITIS; VOLATILIZATION; WINE;

VITIS; VITIS SP.; VITIS VINIFERA;

EID: 1242314214     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034869n     Document Type: Article

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