Monitoring the aroma production during wine-must fermentation with an electronic nose.

@article{Pinheiro2002MonitoringTA,
  title={Monitoring the aroma production during wine-must fermentation with an electronic nose.},
  author={Carmen Pinheiro and Carla Monadeli Filgueira Rodrigues and Thomas Sch{\"a}fer and J. O Gu{\'a}man Crespo},
  journal={Biotechnology and bioengineering},
  year={2002},
  volume={77 6},
  pages={
          632-40
        }
}
This work discusses the feasibility of using the electronic nose for the on-line and real-time monitoring of the production of a complex aroma profile during a bioconversion process. As a case study, the formation of the muscatel aroma during the wine-must fermentation was selected. During wine-must fermentation, aroma compounds responsible for the organoleptic character are produced in the ppm range, while simultaneously one of the main metabolic products, ethanol, is produced in much higher… CONTINUE READING
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