2019•Food ChemistryOpen access

Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration

Arancha de-la-Fuente-Blanco, María‐Pilar Sáenz‐Navajas, Dominique Valentin, Vicente Ferreira

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Key concepts: Ethyl butyrate, Aroma, Wine, Aroma of wine, Ethyl hexanoate, Chemistry, Food science, Ethyl ester

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Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration — Research Paper | ScholarLens