Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by caffeic acid and gallic acid

Food Research International

Volumn 40, Issue 1, 2007, Pages 176-181

  Lambropoulos, Ioannis ^a   Roussis, Ioannis G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Acetate esters; Aroma; Caffeic acid; Ethyl esters; Gallic acid; Phenolic acids; Sulphur dioxide; Terpenes; Volatiles; Wine

Indexed keywords

ENZYME INHIBITION; ESTERS; FOOD STORAGE;

ACETATE ESTERS; ETHYL ESTERS; VOLATILE ESTERS;

WINE;

ESTERS; FOOD STORAGE; GALLIC ACID; INHIBITION; PHENOLIC ACIDS; SULFUR DIOXIDE;

EID: 33750962494     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.09.003     Document Type: Article

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