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- Publisher
- Springer Journals
- Copyright
- Copyright © 2001 by MAIK “Nauka/Interperiodica”
- Subject
- Life Sciences; Medical Microbiology; Biochemistry, general; Microbiology
- ISSN
- 0003-6838
- eISSN
- 1608-3024
- DOI
- 10.1023/A:1012390731145
- Publisher site
- See Article on Publisher Site
Abstract
Mechanisms of the formation of primary and secondary wine aromas and processes associated with wine maturation and aging are reviewed. Compounds determining brand- or technology-specific aroma tones (floral, fruit, honey, black-currant, nightshade, yeast, oak-cask, thermal-treatment, etc.) are identified. Chemical background of unacceptable, foul tones (oxidized, murine, acetate, hydrogen-sulfide, saprogenic, cabbage, hospital, mold, vulpine, etc.) is presented.
Journal
Applied Biochemistry and Microbiology – Springer Journals
Published: Oct 19, 2004