Effect of enzyme treatment on volatile profile of white and red wines from Macedonia by using HS-SPME-GC/MS, Chapter in: Nutrition, Functional and Sensory Properties of Foods

Autor:	Kostadinovik, Sanja, Tolle, Sebastian, Goek, Recep, Milanov, Goran, Winterhalter, Peter
Rok vydání:	2013
Předmět:	Chemical sciences food and beverages
Popis:	The volatile compounds of white and red wines have distinct physicochemical properties including polarity, volatility and odor impact as a result of their functional groups (alcohol, aldehyde, acid,etc). These compounds have three different origines: from the grape, from the yeasts during the first and second fermentation and from the aging process.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=od______2788::6c255c26b9d099b3186cb951aefb4ba8 http://eprints.ugd.edu.mk/9266/ Zobrazit plný text záznamu