Modelling of the gas–liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses

Author:

Morakul Sumallika,Mouret Jean-Roch,Nicolle Pamela,Trelea Ioan Cristian,Sablayrolles Jean-Marie,Athes Violaine

Funder

the European Union Seventh Framework Programme

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference20 articles.

1. Yeast and bacterial modulation of wine aroma and flavour;Swiegers;Aust J Grape Wine Res,2005

2. On-line measurement of ‘quality markers’ during winemaking fermentations;Mouret,2010

3. A flavour model for beer fermentation;Gee;J Inst Brew,1994

4. Reliable estimation of the key variables and of their rates of change in alcoholic fermentation;Trelea;Bioprocess Biosyst Eng,2001

5. Dynamic optimisation of the aroma production in brewing fermentation;Trelea;J Process Control,2004

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