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How volatile fatty acids and sulphurous compounds impact on key aromas

This is the final article in a series of three which covers the fungal and bacterial origins of wine aromas. These articles detail esters, aldehydes, volatile fatty acids, volatile phenols, sulphurous compounds and higher alcohols. The old adage “one man’s trash is...
The effect of a reductive aroma compound on the perception of fruity volatile thiols

The effect of a reductive aroma compound on the perception of fruity volatile thiols

The fruity volatile thiols and the compounds associated with reductive aromas often occupy the same wine due to similar conditions supporting their formation and preservation. These two aroma groups contribute contrasting flavours and understanding the sensory...

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