| pineapple (ananas comosus l. merr.) wine production in angola: characterisation of volatile aroma compounds and yeast native flora. | a pineapple vinification process was conducted through inoculated and spontaneous fermentation to develop a process suitable for a quality beverage during two successive vintages in huambo, angola. wines obtained with the conventional saccharomyces cerevisiae strain, were analysed by gas chromatography, and a total of 61 volatile constituents were detected in the volatile fraction and 18 as glycosidically bound aroma compounds. concentration levels of carbonyl and sulphur compounds were in agree ... | 2017 | 27783969 |