… In order to understand the impact of SO 2 on the profiles of volatile organic compounds (VOCs)
as well as amino acids (AAs), the aging of two white wines (one being a varietal and …

… To understand the impact of SO 2 and ascorbic acid (AA) in must fermentation, Arinto and
Síria musts … The volatile organic compounds (VOCs) were analysed by HS-SPME-GC/MS. …

… of SO 2 , we constructed a fingerprint of volatile flavor compounds based on all the signal
peaks in … The composition and differences of volatile flavor compounds in ice wine brewed with …

… or taste, such as acetaldehyde and pyruvic acid, making them no longer perceptible to taste.
… The results evidenced a reduction of biogenic and volatile amines contents in joint trials of …

… The effect of sonication during grape maceration can lead to … describe the formation of
off-flavor or do not notice changes in the … Hexanal was the majority aldehyde in the control must …

… More broadly, the role of SO 2 in the production of yeast and lactic acid bacteria volatile
byproducts should be fully specified, especially considering the microbiological point of view. …

… volatile substances represent the sum of volatile acids (expressed as acetic acid), aldehydes
expressed as ethanal (ie, acetaldehyde … that they found more difficult to taste. From a total of …

… acetaldehyde (CH3CHO) to form aldehyde sulfurous acid (… DMDC and SO2 are advantageous
for the formation of volatile … to the beneficial effects of wine on flavor, aromatic composition…

… Different organic acids have varying impacts on the flavor of … of total sulfur dioxide and free
sulfur dioxide were below 10 … content, whereas the total aldehyde content was not affected by …

… α-ketoglutarate, pyruvate, acetaldehyde), and various aroma … wine, which contributes to
flavor with aroma descriptors such … compounds and volatile aroma compounds produced in the …