An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications

被引：259

作者：

Liu, SQ ^{[1
]}

Pilone, GJ ^{[1
]}

机构：

[1] Massey Univ, Coll Sci, Inst Mol BioSci, Palmerston North, New Zealand

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2000年 / 35卷 / 01期

关键词：

bacteria; fermentation; phenolics; SO2; yeasts;

D O I：

10.1046/j.1365-2621.2000.00341.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Acetaldehyde is an important aroma compound in wine. This article first reviews the microbial and. chemical formation of acetaldehyde, then the effects of sulphur dioxide on acetaldehyde and effects of acetaldehyde on wine colour and physical stability are described briefly. Finally, the microbiological implications of acetaldehyde are emphasized with respect to practical significance in wine fermentation.

引用

页码：49 / 61

页数：13

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