Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 20, 2008, Pages 9495-9501

  Masino, Francesca ^a   Montevecchi, Giuseppe ^a   Arfelli, Giuseppe ^b   Antonelli, Andrea ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b UNIVERSITY OF TERAMO   (Italy)

Author keywords

"Bombino bianco"; Enzyme in winemaking; White wine; Wine aroma; Yeast lees

Indexed keywords

ALCOHOL DERIVATIVE; GALACTURONIC ACID; GLYCOSIDASE; HEXANOL; HEXURONIC ACID; PHENOL DERIVATIVE; SACCHAROMYCES CEREVISIAE PROTEIN;

ARTICLE; CHEMISTRY; EVALUATION; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GRAPE; METABOLISM; METHODOLOGY; ODOR; VOLATILIZATION; WINE;

ALCOHOLS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; GLYCOSIDE HYDROLASES; HEXANOLS; HEXURONIC ACIDS; ODORS; PHENOLS; SACCHAROMYCES CEREVISIAE PROTEINS; VITIS; VOLATILIZATION; WINE;

VITACEAE;

EID: 55549088935     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8015893     Document Type: Article

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