TY  - CHAP
AU  - Ruth Hornedo-Ortega
AU  - María Reyes González-Centeno
AU  - Kleopatra Chira
AU  - Michaël Jourdes
AU  - Pierre-Louis Teissedre
ED  - Fernanda Cosme
ED  - Fernando M. Nunes
ED  - Luís Filipe-Ribeiro
Y1  - 2020-06-30
PY  - 2020
T1  - Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception
N2  - This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.
BT  - Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
SP  - Ch. 1
UR  - https://doi.org/10.5772/intechopen.93127
DO  - 10.5772/intechopen.93127
SN  - 978-1-83962-576-3
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-25
ER  -