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* https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2011.tb00472.x | * https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2011.tb00472.x | ||
==Flavor compounds== | |||
During active biomass accumulation, H2S and ester production may occur. In this case, ester formation is stimulated by the presence of nitrogen, indicating that biosynthetic reactions are the source of these compounds. Once active growth has diminished and ethanol is accumulating, amino acid degradation occurs and, at this time, additional esters and fusel compounds may be produced. The fusel compounds come from the degradation of amino acids as nitrogen sources via the Ehrlich pathway.<ref>https://wineserver.ucdavis.edu/industry-info/enology/fermentation-management-guides/wine-fermentation/characters</ref> | |||
==References== | ==References== | ||