Potential Grape-Derived Contributions to Volatile Ester Concentrations in Wine

Other literature type, Article English OPEN
Paul K. Boss; Anthony D. Pearce; Yanjia Zhao; Emily L. Nicholson; Eric G. Dennis; David W. Jeffery;
(2015)

Grape composition affects wine flavour and aroma not only through varietal compounds, but also by influencing the production of volatile compounds by yeast. C9 and C12 compounds that potentially influence ethyl ester synthesis during fermentation were studied using a mo... View more
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