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

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

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...

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Bibliografiska uppgifter
Huvudupphovsman: G. Pereira, Antia (auth)
Övriga upphovsmän: 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)
Materialtyp: Bokavsnitt
Publicerad: InTechOpen 2020
Ämnen:
Agricultural science
wine, aroma, compounds, grapes, volatile
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DOAB: description of the publication
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