Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F22%3A43921337" target="_blank" >RIV/62156489:43510/22:43921337 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.3390/fermentation8030093" target="_blank" >https://doi.org/10.3390/fermentation8030093</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/fermentation8030093" target="_blank" >10.3390/fermentation8030093</a>
Alternative languages
Result language
angličtina
Original language name
Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process
Original language description
A wine's aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, terpenes, phenols and lactones with a wide range of polarity, concentrations and undesirable off-aromas. This review focused on mechanisms and conditions of the formation of individual aroma compounds in wine such as esters and higher alcohols by yeast during fermentation. Additionally, aroma losses during fermentation are currently the subject of many studies because they can lead to a reduction in wine quality. Principles of aroma losses, their prevention and recovery techniques are described in this review.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Research Infrastructure for Young Scientists</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Fermentation
ISSN
2311-5637
e-ISSN
2311-5637
Volume of the periodical
8
Issue of the periodical within the volume
3
Country of publishing house
CH - SWITZERLAND
Number of pages
19
Pages from-to
93
UT code for WoS article
000775473200001
EID of the result in the Scopus database
2-s2.0-85125274426