Addition of amino acids to grape juice of the Merlot variety: Effect on amino acid uptake and aroma generation during alcoholic fermentation

Food Chemistry

Volumn 98, Issue 2, 2006, Pages 300-310

  Hernandez Orte P ^a   Ibarz, M J ^a   Cacho, J ^a   Ferreira, V ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Amino acids; Aroma; Juice; Sensorial; Wine

Indexed keywords

2,3 BUTANEDIONE; ACETALDEHYDE; ACETOIN; ALANINE; ALCOHOL; AMINO ACID; ASPARTIC ACID; BENZYL ALCOHOL; ESTER; FATTY ACID; FLAVORING AGENT; GAMMA BUTYROLACTONE; HEXANOIC ACID; ISOPENTYL ALCOHOL; OCTANOIC ACID; PHENYLALANINE; THREONINE;

ALCOHOL PRODUCTION; AMINO ACID TRANSPORT; ANALYSIS OF VARIANCE; AROMA; ARTICLE; FERMENTATION; GRAPE JUICE; SENSORY ANALYSIS; WINE;

VITIS SP.;

EID: 33644985936     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.073     Document Type: Article

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