Original research articles

Recovery of wine volatile compounds during the vinification

Abstract

During the fermentation of grape sugars there is a formation of CO2, which escapes along with other volatile compounds being formed during the fermentation. To determine these lost main compounds, we placed an experimental system in a winery, which consisted in a cold trap connected to the exit of the fermentation tanks.

Authors


Encarnación Gómez-Plaza

Affiliation : Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia. Campus de Espinardo, 30071 Murcia, Spain

encarnag@um.es

Adrián Martínez-Cutillas

Affiliation : Instituto Murciano de Investigación y Desarrollo Agroalimentario, Ctra. La Alberca s/n, 30150 Murcia, Spain


José Laencina

Affiliation : Departamento de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, 30009 Murcia (Spain)

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