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Volatilomics of Fruit Wines.
Tarko, Tomasz; Duda, Aleksandra.
Afiliación
  • Tarko T; Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland.
  • Duda A; Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland.
Molecules ; 29(11)2024 May 23.
Article en En | MEDLINE | ID: mdl-38893332
ABSTRACT
Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main groups of compounds that shape the aroma of wines, their origin, precursors, and selected metabolic pathways. The paper classifies fruit wines into several categories, including ciders and apple wines, cherry wines, plum wines, berry wines, citrus wines, and exotic wines. The following article discusses the characteristics of volatiles that shape the aroma of each group of wine and the concentrations at which they occur. It also discusses how the strain and species of yeast and lactic acid bacteria can influence the aroma of fruit wines. The article also covers techniques for evaluating the volatile compound profile of fruit wines, including modern analytical techniques.
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Vino / Compuestos Orgánicos Volátiles / Frutas / Odorantes Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2024 Tipo del documento: Article País de afiliación: Polonia

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Vino / Compuestos Orgánicos Volátiles / Frutas / Odorantes Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2024 Tipo del documento: Article País de afiliación: Polonia