| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539506 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Oxygen and lipids, which stimulate yeast growth and fermentation, affected production of esters, alcohols and acids. ⺠Oxygen or lipids or their combination had differential effects on wine composition. ⺠Generally similar trends were observed in grape juice and a model medium. ⺠Lipids and oxygen supplementation provide greater flexibility in modulating wine flavour.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
C. Varela, D. Torrea, S.A. Schmidt, C. Ancin-Azpilicueta, P.A. Henschke,