Impact of high pressure treatments on the physicochemical properties of a sulphur dioxide-free white wine during bottle storage: Evidence for Maillard reaction acceleration
作者： Mickael C. Santos , Cláudia Nunes , M. Angélica M. Rocha , Ana Rodrigues , Sílvia M. Rocha
DOI: 10.1016/J.IFSET.2013.07.001
关键词:
摘要: … Maillard reaction involves condensation of reducing sugars … alter significantly the color, aroma, and taste of the wine. In a … and cooked fruit aroma, and also the lower free amino acid …
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