| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540043 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠pH and temperature affect the interaction of volatile compounds with yeast autolysates. ⺠Aromas can be fixed in model solution, while salting out effects occurred in wine. ⺠This was probably due to the presence of interfering compounds in wine. ⺠e.g., Highly concentrated wine volatile compounds can reduce aroma fixation. ⺠High temperatures (37 °C) can promote the release of the aromas previously bound.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Piergiorgio Comuzzo, Lara Tat, Dennis Fenzi, Laura Brotto, Franco Battistutta, Roberto Zironi,