Abstract
A traditional type of semi-hard cheese which, after a ripening period in the warehouse, is soaked in wine or fermented must, was studied. In particular, the effect of the soaking phase on the characteristics of the cheese and on the profiles of the volatile compounds was investigated. The study proved that it is the alcohols and the short-chain ethyl esters which chiefly contribute to the distinctive aromatic fraction of the product. These compounds migrate from the wine into the cheese as a result of the different concentrations existing between the two systems.
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