Volatile by-products formed in low-temperature wine-making using immobilized yeast cells

Dealcoholizing wine by membrane separation processes

“…The second group is made of primary aroma compounds (present in the grapes juice and then in the wine), secondary aroma compounds (formed during fermentation) and tertiary aroma compounds (formed during maturation) and it is responsible for the wine aroma sensations. These compounds correspond to several chemical species, such as esters (related to fruity sensations), aldehydes (related to ageing notes) and higher alcohols (related to fruity and immature aroma) (Bardi, Koutinas, Psarianos, & Kanellaki, 1997;Clarke & Bakker, 2004).…”

Evaluation of acetaldehyde and methanol in greek traditional alcoholic beverages from varietal fermented grape pomaces (Vitis vinifera L.)

“…Volatiles produced after fermentation have been extensively studied (Bardi, Koutinas, Psarianos, & Kannellaki, 1997;Karagiannis, Economou, & Lanaridis, 2000;Maicas, Cil, Pardo, & Ferrer, 1999;Moio et al, 1995;Priser, Etievant, Nicklaus, & Brun, 1997;Versini, 1995).…”

Effect of Storage Time, Storage Temperature and Packaging Material on the Composition of Major Volatile Compounds of White Wines from Ionian Islands (Greece)

“…It is the combined contribution of these compounds that forms the character of the wine. Since many viticulture and enological factors greatly influence the type and concentration of flavor compounds, the ability to determine each individual compound would provide an approach to optimize the operational conditions, such as canopy management of the vine, harvest parameters, juice preparation and fermentation techniques, use of yeast, lactic acid bacteria and enzymes, and wine storage and aging [1][2][3][4].…”