Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiency.

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作者： Luís,Filipe-Ribeiro ^[1] ; Fernanda,Cosme ^[2] ; Fernando M,Nunes ^[3]

作者单位： CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal; CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Biology and Environment Department, Edífício de Enologia, 5000-801 Vila Real, Portugal. Electronic address: fmota@utad.pt. ^[1] CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Biology and Environment Department, Edífício de Enologia, 5000-801 Vila Real, Portugal. ^[2] CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal. ^[3]

关键词 4-Ethylguaiacol 4-Ethylphenol Aroma compounds Chitin Chitosan Chromatic characteristics Deacetylation degree Phenolic compounds Red wine Sensory quality