期刊
FOOD CHEMISTRY
卷 111, 期 2, 页码 447-456出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.04.019
关键词
lees; wine; yeast; winemaking; ochratoxin A (OTA); fungicides sorption; volatile fraction; biogenic amines; mannoproteins; lipids
The sometimes contradictory role attributed by scientists to lees in wine production is discussed in this review. Studies dealing with the importance of lees in the natural removal of undesirable compounds from wine, the effect of lees-wine contact oil the volatile fraction of wines, the key influence of lees on biogenic amine contents in wines, the interactions between lees and phenolic compounds, and the importance of mannoproteins and lipids released by lees have been critically reviewed. Finally, the present exploitation of lees is also outlined. (C) 2008 Elsevier Ltd. All rights reserved.
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