[PDF][PDF] Decrease of wine volatile aroma esters by oxidation
M Patrianakou, IG Roussis - South African Journal of Enology and …, 2013 - journals.ac.za
M Patrianakou, IG Roussis
South African Journal of Enology and Viticulture, 2013•journals.ac.za… These additions led to wines with higher browning indexes and lower levels of several
esters during wine storage up to 40 days. The present results demonstrate that wine volatile
aroma esters can be decreased by oxidation under semi-oxidative and forced oxidative
conditions. As a result, … The aim of this research was to study the effect of oxidation on the
levels of wine volatile aroma esters. …
esters during wine storage up to 40 days. The present results demonstrate that wine volatile
aroma esters can be decreased by oxidation under semi-oxidative and forced oxidative
conditions. As a result, … The aim of this research was to study the effect of oxidation on the
levels of wine volatile aroma esters. …
Abstract
The effect of oxidation on the levels of wine volatile aroma esters was studied. Chardonnay wine was
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