Identification and analysis of new α- and β-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines.
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DOI: 10.1016/j.foodchem.2019.125486
Abstract: The formation of 3-methyl-2,4-nonanedione (MND) during red wine aging can contribute to the premature evolution of aroma, characterized by the loss of fresh fruit and development of dried fruit flavors. The identification of two new… read more here.
Keywords: methyl; new hydroxy; formation methyl; methyl nonanedione ... See more keywords