Modification of the olfactory sensory characteristics of Chardonnay wine through the increase in sotolon concentration
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DOI: 10.1016/j.foodqual.2016.08.001
Abstract: Abstract Among lactones formed during the oxidative maturation of wines, sotolon (3-hydroxy-4,5-dimethyl-2[5H] furanone), with an odor reminiscent of nut and curry, and its low perception threshold, is known to have a significant impact on the… read more here.
Keywords: characteristics chardonnay; chardonnay wine; sensory characteristics; sotolon ... See more keywords