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2011•Process BiochemistryOpen access

Modelling of the gas–liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses

Sumallika Morakul, Jean‐Roch Mouret, Paméla Nicolle, Ioan-Cristian Trelea, Jean-Marie Sablayrolles, Violaine Athès

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Key concepts: Ethyl hexanoate, Isoamyl acetate, Isobutanol, Aroma, Chemistry, Winemaking, Wine, Isoamyl alcohol

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