Comprehensive study of the evolution of gas-liquid partitioning of aroma compounds during wine alcoholic fermentation

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 18, 2010, Pages 10219-10225

  Morakul, Sumallika ^a   Athes, Violaine ^b   Mouret, Jean Roch ^a   Sablayrolles, Jean Marie ^a  

^a SPO   (France)

^b Université Paris Saclay   (France)

Author keywords

Aroma compounds; gas liquid transfer; partition coefficient; PRV; volatility; wine fermentation

Indexed keywords

AROMA COMPOUNDS; GAS-LIQUID TRANSFER; PARTITION COEFFICIENT; PRV; VOLATILITY; WINE FERMENTATION;

ESTERIFICATION; ESTERS; FERMENTATION; GASES; VOLATILE FATTY ACIDS; WINE;

LIQUIDS;

AROMATIC HYDROCARBON; CARBON DIOXIDE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; FOOD HANDLING; KINETICS; METHODOLOGY; PHASE TRANSITION; QUALITY CONTROL; WINE;

CARBON DIOXIDE; FERMENTATION; FOOD HANDLING; HYDROCARBONS, AROMATIC; KINETICS; PHASE TRANSITION; QUALITY CONTROL; WINE;

SUID HERPESVIRUS 1;

EID: 77956626556     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101890y     Document Type: Article

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