Food Science and Technology  

 

Effect of fermentation and aging on some flavouring components in tropical fruit wines, by A. Alian and H.M. Musenge, Zambia Journal of Science and Technology, Vol.2, no.1, Janaury 1977, Pg. 10-17.

ABSTRACT

The flavouring components in masuku wine were compared with those in pineapple, guava and mulberry wines and sauternes using chemical and gas liquid chromatographic [GLC] analyses. Some alcohols, fixed and volatile acidity, esters and aldehydes were determined during normal yeast fermentation and subsequent aging. While the chemical composition of wines fell within the normal limits, fermentation and aging improved the flavour of the wines studied.

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