Chapter Management of Wine Aroma Compounds: Principal Basis and Future Perspectives

Chapter Management of Wine Aroma Compounds: Principal Basis and Future Perspectives

Show other versions (1)

Wine's aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other non-volatile substances of the wine as precursors of wine's aroma, known as primary aromas, which give the aroma...

Full description

Saved in:
Bibliographic Details
Main Author: G. Pereira, Antia (auth)
Other Authors: Jesus, Simal-Gandara (auth), Maria, Fraga (auth), Paula, Garcia-Oliveira (auth), Maria, Carpena (auth), Cecilia, Jimenez-Lopez (auth), Catarina, Lourenço-Lopes (auth), Lillian, Barros (auth), C.F.R. Ferreira, Isabel (auth), Angel, Prieto (auth)
Format: Electronic Book Chapter
Language:English
Published: InTechOpen 2020
Subjects:
Agricultural science
wine, aroma, compounds, grapes, volatile
Online Access:OAPEN Library: download the publication
OAPEN Library: description of the publication
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items