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Prikl Biokhim Mikrobiol

Title:		[Formation of wine aroma: tones and imperfections caused by minor components (a review)]
Author(s):		Pisarnitskii AF;
Address:		"Bach Institute of Biochemistry, Russian Academy of Sciences, Moscow, 117071 Russia"
Journal Title:		Prikl Biokhim Mikrobiol
Year:		2001
Volume:		37
Issue:		6
Page Number:		651 - 659
DOI:
ISSN/ISBN:		0555-1099 (Print) 0555-1099 (Linking)
Abstract:		"Mechanisms of formation of primary and secondary wine aroma and processes associated with wine maturation and ageing are reviewed. Compounds determining brand- or technology-specific aroma tones (floral, fruit, honey, black-currant, nightshade, yeast, oak-cask, thermal, etc.) are identified. Chemical background of unacceptable, foul tones (oxidized, murine, acetic, hydrogen-sulfide, saprogenic, cabbage, hospital, mold, vulpine, etc.) is presented"
Keywords:		Food Technology *Odorants Terpenes/chemistry *Wine;
Notes:		"MedlinePisarnitskii, A F rus Review Russia (Federation) 2002/01/05 Prikl Biokhim Mikrobiol. 2001 Nov-Dec; 37(6):651-9"