Research Progress of Volatile Phenols in Wine and Their Control Measures
Volatile phenols in wine can negatively affect its aroma,giving it horny,barnyard,smoky,and medicinal flavors.Volatile phenols are mainly derived from yeast infections in Brettanomyces.Brettanomyces is widely found in winemaking equipment or storage environments,so it is important to maintain the hygienic condition of the winemaking process.In this paper,the formation of volatile phenols in wine,the preventive measures in winemaking and the remedial measures in finished wine were reviewed,and the future research focus was prospected.
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