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Showing 1 to 1 of 1 for “"hydroxycinnamate; ethylphenol; off-flavour; Dekkera; Bruxellensis; wine; chemistry"”.
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Chemistry of hydroxycinnamate esters and their role as precursors to Dekkera produced off-flavour in wine.
The potential for malodour in wine caused by the accumulation of ethylphenols has been widely studied with respect to the breakdown of the hydroxycinnamic acids, p-coumaric and ferulic acid, by D. bruxellensis. The presence of esterified hydroxycinnamate conjugates in grapes and wine is well …