Modelling of the gas-liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses

Process Biochemistry

Volumn 46, Issue 5, 2011, Pages 1125-1131

  Morakul, Sumallika ^a   Mouret, Jean Roch ^a   Nicolle, Pamela ^b   Trelea, Ioan Cristian ^c   Sablayrolles, Jean Marie ^a   Athes, Violaine ^c  

^a SPO   (France)

^b Institut National de la Recherche Agronomique   (France)

^c Université Paris Saclay   (France)

Author keywords

Aroma; Dynamic modelling; Gas liquid transfer; Online GC measurement; Wine

Indexed keywords

ALCOHOLIC FERMENTATION; AROMA; AROMA COMPOUNDS; CONSTANT RATE; DYNAMIC MODELLING; ETHYL ACETATES; ETHYL HEXANOATE; EXPERIMENTAL DATA; GAS LIQUIDS; GAS-LIQUID TRANSFER; GASPHASE; ISOAMYL ACETATE; ISOBUTANOL; ONLINE GC MEASUREMENT; PARTITION COEFFICIENT; PRODUCTION RATES; VOLATILE COMPOUNDS;

ESTERS; FRAGRANCES; GASES; LIQUIDS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS; WINE;

FERMENTATION;

EID: 79953208556     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2011.01.034     Document Type: Article

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