Cork powder as a new natural and sustainable fining agent to reduce negative volatile phenols in red wine
In red winemaking, especially those aged in wood barrels, the contamination and growth of Dekkera/Brettanomyces yeasts results in the formation of 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG). These volatile phenols (VPs) are responsible for negative aromatic notes like horsy, barnyard, smoky and...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2019-01-01
|
| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/full_html/2019/04/bioconf-oiv2019_02017/bioconf-oiv2019_02017.html |