Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 35, Issue 1, Pages 49-61Publisher
BLACKWELL SCIENCE LTD
DOI: 10.1046/j.1365-2621.2000.00341.x
Keywords
bacteria; fermentation; phenolics; SO2; yeasts
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Acetaldehyde is an important aroma compound in wine. This article first reviews the microbial and. chemical formation of acetaldehyde, then the effects of sulphur dioxide on acetaldehyde and effects of acetaldehyde on wine colour and physical stability are described briefly. Finally, the microbiological implications of acetaldehyde are emphasized with respect to practical significance in wine fermentation.
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