Interactions between yeast autolysates and volatile compounds in wine and model solution

Food Chemistry

Volumn 127, Issue 2, 2011, Pages 473-480

  Comuzzo, Piergiorgio ^a   Tat, Lara ^a   Fenzi, Dennis ^a,b   Brotto, Laura ^a   Battistutta, Franco ^a   Zironi, Roberto ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b Abafoods Srl   (Italy)

Author keywords

Aroma compounds; Competitive effects; pH; Temperature; Wine colloids; Yeast derivatives

Indexed keywords

1-BUTANOL; 2-PHENYLETHANOL; AROMA COMPOUNDS; COMMERCIAL PRODUCTS; COMPETITIVE EFFECTS; COMPLEX SOLUTION; ETHYL OCTANOATE; INTERACTION MECHANISMS; LIQUID-LIQUID EXTRACTION; MATRIX; MODEL SOLUTION; OCTANOIC ACIDS; PH VALUE; POLAR MOLECULES; SINGLE COMPOUND; SOLID-PHASE MICROEXTRACTION; SYNTHETIC MEDIUM; VOLATILE COMPOUNDS; VOLATILE SUBSTANCES; WINE AROMAS;

COLLOID CHEMISTRY; COLLOIDS; ETHANOL; FATTY ACIDS; GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; LIQUIDS; SOLVENT EXTRACTION; VOLATILE ORGANIC COMPOUNDS; WINE; YEAST;

PH EFFECTS;

BETA IONONE; ETHYL OCTANOATE; FLAVORING AGENT; LINALOOL; OCTANOIC ACID; PHENETHYL ALCOHOL; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CELL WALL; COLLOID; PH MEASUREMENT; TEMPERATURE MEASUREMENT; WINE; YEAST;

EID: 79952315868     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.026     Document Type: Article

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