Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiency

•Chitosan is effective in reducing the sensory perception of the Brett-character.•Chitosan efficiency seems to dependent on the deacetylation degree.•Decreased headspace volatile phenols abundance increased fruity and floral attributes.•Chitosan addition at low doses didn’t change wine colour and ph...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food chemistry 2018-03, Vol.242, p.591-600
Hauptverfasser:	Filipe-Ribeiro, Luís, Cosme, Fernanda, Nunes, Fernando M.
Format:	Artikel
Sprache:	eng
Schlagworte:	4-Ethylguaiacol 4-Ethylphenol Adsorption Aroma compounds Brettanomyces - metabolism Chitin Chitosan Chitosan - chemistry Chromatic characteristics Deacetylation degree Dekkera - metabolism Food Handling - methods Guaiacol - analogs & derivatives Guaiacol - chemistry Guaiacol - metabolism Humans Phenolic compounds Phenols - chemistry Phenols - metabolism Red wine Sensory quality Taste Wine - analysis Wine - microbiology
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!