Differences in muscat wine aroma composition depending maceration and fermentation processes

被引：1

作者：

Stoica, Felicia ^{[1
]}

Muntean, Camelia ^{[1
]}

Baduca, C. ^{[1
]}

Mitroi, I. Popescu ^{[2
]}

机构：

[1] Univ Craiova, Fac Hort, Craiova, Romania

[2] Aurel Vlaicu Univ Arad, Fac Food Engn Tourism & Environm Protect, Arad, Romania

来源：

ROMANIAN BIOTECHNOLOGICAL LETTERS | 2015年 / 20卷 / 02期

关键词：

maceration; enzymatic preparations; free volatile terpenes; terpenes bound in precursors; phenol compounds;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The present paper represents a study upon the influence of the prefermentative operations and of certain biotechnological factors on the flavored complex and the main quality chemical parameters of the wines obtained from the grapes variety Muscat Ottonel, from the Dragasani vineyard, Romania. As a result of the studies carried out by means of the gas-chromatography, it has been noticed that the different types of maceration enrich the must in free flavors and influence the contents in hexanol, hexanal and the PH of the obtained wines. The association of the maceration with the addition of enzymes in the must present favorable consequences of oenological type.

引用

页码：10343 / 10351

页数：9

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