Volatile phenols from Brettanomyces in barrelled red wines: Are they stable? And where do they reside?
Article Details
Grapegrower and Winemaker Issue 522, 2007
Title: Volatile phenols from Brettanomyces in barrelled red wines: Are they stable? And where do they reside?
Author: Sierra Rayne, Nigel Eggers
Keywords: Enzymatic and abiotic degradation of 4-ethylpheol and 4-ethylguaiacol, free and bound forms of 4-EP and 4-EG in wines, partitioning of 4-EP and 4-EG in the barrel
Page Number(s): 64-69
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