Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades-Reference-Cited by-同舟云学术

Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades

Published:2015-09-16 Issue:6 Volume:14 Page:681-693
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Author:

Zea Luis¹,Serratosa María P.¹,Mérida Julieta¹,Moyano Lourdes¹

Affiliation:

1. Dept. of Agricultural Chemistry; Univ. of Córdoba; Campus de Rabanales, Edificio Marie Curie 14014 Córdoba Spain

Funder

Univ. of Córdoba

Publisher

Wiley

Subject

Food Science

Reference103 articles.

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2. Studies with controlled fermentation. VIII. Factors affecting aldehyde accumulation;Amerine;Am J Enol Vitic,1964

3. Correlation between acetaldehyde and ethanol resistance and expression of HSP genes in yeast strains isolated during the biological aging of Sherry wines;Aranda;Arch Microbiol,2002

4. Changes in phenolic compounds and browning during biological aging of Sherry-type wine;Barón;J Agric Food Chem,1997

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