Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
<a href="/cs/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Výzkumná infrastruktura pro mladé vědce</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2022
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Fermentation
ISSN
2311-5637
e-ISSN
2311-5637
Svazek periodika
8
Číslo periodika v rámci svazku
3
Stát vydavatele periodika
CH - Švýcarská konfederace
Počet stran výsledku
19
Strana od-do
93
Kód UT WoS článku
000775473200001
EID výsledku v databázi Scopus
2-s2.0-85125274426