The use of furfural as a metabolic inhibitor for reducing the alcohol content of model wines

European Food Research and Technology

Volumn 232, Issue 4, 2011, Pages 663-669

  Abalos, Diego ^a   Vejarano, Ricardo ^a   Morata, Antonio ^a   González, Carmen ^a   Suárez Lepe, José Antonio ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

Alcohol content; Furfural; Metabolic inhibition; Wine

Indexed keywords

AROMATIC COMPOUNDS; FERMENTATION; FURFURAL; METABOLISM; WINE; YEAST;

ALCOHOL CONTENTS; ALCOHOLIC FERMENTATION; AROMATIC PROFILES; FERMENTATION PRODUCTS; GLYCOLYTIC PATHWAYS; HIGH-QUALITY PRODUCTS; INHIBITORY EFFECT; METABOLIC INHIBITORS;

ALDEHYDES;

SACCHAROMYCES; VITACEAE;

EID: 79952988707     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1433-9     Document Type: Article

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