Kostadinovic Velickovska, Sanja and Tolle, Sebastian and Goek, Recep and Milanov, Goran and Winterhalter, Peter (2013) Effect of enzyme treatment on volatile profile of white and red wines from Macedonia by using HS-SPME-GC/MS, Chapter in: Nutrition, Functional and Sensory Properties of Foods,. In: Nutrition, Functional and Sensory Properties of Foods. RSC, Royal Society of Chemistry, pp. 40-56. ISBN 978-1-84973-768-5
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Abstract
The volatile compounds of white and red wines have distinct physicochemical properties including polarity, volatility and odor impact as a result of their functional groups (alcohol, aldehyde, acid,etc). These compounds have three different origines: from the grape, from the yeasts during the first and second fermentation and from the aging process.
| Item Type: | Book Section |
|---|---|
| Subjects: | Natural sciences > Chemical sciences |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Sanja Kostadinovik |
| Date Deposited: | 18 Feb 2014 15:13 |
| Last Modified: | 30 Jan 2024 10:50 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/9266 |
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