期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 35, 期 1, 页码 49-61出版社
BLACKWELL SCIENCE LTD
DOI: 10.1046/j.1365-2621.2000.00341.x
关键词
bacteria; fermentation; phenolics; SO2; yeasts
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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