Influence of macromolecules and treatments on the behavior of aroma compounds in a model wine

• Published in: Journal of agricultural and food chemistry Vol. 38; no. 1; pp. 248 - 251
• Main Authors: Voilley, A, Lamer, C, Dubois, P, Feuillat, M
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.01.1990
• Subjects: Biological and medical sciences; CARBOHIDRATOS; COMPOSE VOLATIL; COMPUESTO VOLATIL; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; GLUCIDE; ODEUR; OLOR; PROTEINAS; PROTEINE; VIN; VINOS; Wines and vinegars; Volatile compound; Wine; Filtration; Fixation; Casein; Macromolecule; Analytical method; Model study; Influence; Molecular interaction; Aroma; Mannan

This study deals with the influence of macromolecules and clarification stabilization treatments on the retention of aroma compounds in a model wine. After the characterization of substrates, two techniques applied in oenology have been used: fining and tangential ultrafiltration. The assumed effect...