Have a personal or library account? Click to login
Formation of the mousy off-flavor-associated compound 2-acetyl pyridine in model solutions Cover

Formation of the mousy off-flavor-associated compound 2-acetyl pyridine in model solutions

Mitteilungen Klosterneuburg: Journal of Viticulture, Oenology, Pomology and Fruit Processing
Volume 75 (2025): Issue 3 (September 2025)
By: Martin Pour Nikfardjam and  Alexandra Endres  
Open Access
|Dec 2025

Authors

Martin Pour Nikfardjam

Martin.PourN@lvwo.bwl.de

State Research Institute for Viticulture & Pomiculture, Weinsberg, Germany

Alexandra Endres

State Research Institute for Viticulture & Pomiculture, Weinsberg, Germany
DOI: https://doi.org/10.2478/mittklbg-2025-0009 | Journal eISSN: 3061-063X | Journal ISSN: 3061-0621
Journal RSS Feed
Language: English
Page range: 131 - 140
Submitted on: May 26, 2025
|
Published on: Dec 26, 2025
Published by: High School and Federal Office of Viticulture and Pomology
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
mousy off-flavor,
wine,
pH,
temperature
Related subjects:
Life sciences,
Life sciences, other

© 2025 Martin Pour Nikfardjam, Alexandra Endres, 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.

Volume 75 (2025): Issue 3 (September 2025)Next article