Removing the negative sensory impact of volatile phenols in red wine: Optimization and evaluation of different materials and their impact on wine quality

Autor: Ribeiro, Luís Filipe da Mota

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
CIÊNCIAVITAE

Red wine spoilage by Dekkera/Brettanomyces yeasts is a worldwide problem due to the development of a phenolic off-flavour affecting negatively the positive fruity and floral wine aromas known as “Brett character”. The main compounds responsible f

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