Abstract:Various biochemical transformations involved in vinous fermentations are reviewed from the point of view of their formal ion of volatile aroma or flavor compounds in fermented beverages. In addition to the recently elucidated processes for the formation of aliphatic primary alcohols of molecular weight greater than that of ethanol, Nordström's mechanism for the formation of esters during fermentation is discussed. Experimental evidence supporting this mechanism in vinous fermentation is presented; the White Ri… Show more
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