Study of methods for the extraction of volatile compounds from fermented grape must

Food Chemistry

Volumn 96, Issue 4, 2006, Pages 586-590

  Mamede, Maria E O ^a   Pastore, Gláucia M ^b  

^a FEDERAL UNIVERSITY OF BAHIA   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Analyses methods; Aroma; Fermentation; Wine

Indexed keywords

2 HEXANONE; 2 PROPANOL; ACETALDEHYDE; ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; ETHYLPROPIONATE; HEXANOIC ACID DERIVATIVE; OCTANOIC ACID DERIVATIVE; PHENETHYL ALCOHOL; PROPIONIC ACID DERIVATIVE; PROPYLACETATE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ANALYTIC METHOD; ARTICLE; ASSAY; FERMENTATION; FERMENTED PRODUCT; GRAPE; LIQUID LIQUID EXTRACTION; SAMPLING;

HANSENIASPORA UVARUM; PICHIA MEMBRANIFACIENS; VITIS SP.;

EID: 28444494798     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.03.013     Document Type: Article

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