Influence of different parameters on the formation of aroma-active compounds from ascorbic acid in model wines Cover

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Influence of different parameters on the formation of aroma-active compounds from ascorbic acid in model wines

Mitteilungen Klosterneuburg: Journal of Viticulture, Oenology, Pomology and Fruit Processing

Volume 74 (2024): Issue 1 (March 2024)

By: Anna Heidrich, Alexandra Endres and Martin Pour Nikfardjam

Open Access

|Jan 2026

Authors

Anna Heidrich

Staatliche Lehr- und Versuchsanstalt für Wein- und Obstbau, Weinsberg, Germany

Alexandra Endres

Staatliche Lehr- und Versuchsanstalt für Wein- und Obstbau, Weinsberg, Germany

Martin Pour Nikfardjam

martin.pourn@lvwo.bwl.de

Staatliche Lehr- und Versuchsanstalt für Wein- und Obstbau, Weinsberg, Germany

DOI: https://doi.org/10.2478/mittklbg-2024-0004 | Journal eISSN: 3061-063X | Journal ISSN: 3061-0621

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Language: English

Page range: 41 - 56

Submitted on: Mar 8, 2024

|

Published on: Jan 9, 2026

Published by: High School and Federal Office of Viticulture and Pomology

In partnership with: Paradigm Publishing Services

Publication frequency: 4 issues per year

Keywords:

3-Hydroxy-2-pyrone,

Ethyl-2-furoate,

sulfur dioxide,

Related subjects:

Life sciences, other

© 2026 Anna Heidrich, Alexandra Endres, Martin Pour Nikfardjam, published by High School and Federal Office of Viticulture and Pomology
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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