Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiency.
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DOI: 10.1016/j.foodchem.2017.09.099
Abstract: "Brett character" is a negative sensory attribute acquired by red wines when contaminating Dekkera/Brettanomyces yeasts produce 4-ethylphenol and 4-ethylguaiacol, known as volatile phenols (VPs), from cinnamic acid precursors. In this study, chitins and chitosans with… read more here.
Keywords: reducing negative; volatile phenols; efficiency; negative sensory ... See more keywords