Sensory and chemical changes in Chilean Cabernet Sauvignon wines during storage in bottles at different temperatures

Journal of the Science of Food and Agriculture

Volumn 81, Issue 15, 2001, Pages 1561-1572

  Sivertsen, H K ^a   Figenschou, E ^a   Nicolaysen, F ^a   Risvik, E ^a  

^a NONE   (United States)

Author keywords

Bottle storage; Chemical; Chilean Cabernet Sauvignon; Multivariate analyses; Sensory

Indexed keywords

FOOD PROCESSING;

VITIS SP.;

EID: 0035662546     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.971     Document Type: Article

References (18)

1. Wine flavor
2. Wine aroma
3. Wine aroma substances from gas chromatographic analysis
4. Changes in aroma substances during the storage of white wines in bottles
5. Changes in phenolic content of single-variety wines after the first nine months of storage
6. Changes in the anthocyanins, flavonoids and hydroxycinnamic acid esters during fermentation and aging of Merlot and Cabernet Sauvignon
7. Caractérisation analytique des vins de cépage et phénomènes de vieillissement
8. Esterification rates of main organic acids in wines
9. Effects of fermentation conditions and aging temperature on volatile ester contents in wine
10. 2 on wine during simulated transport or storage
11. Evaluacion quimica y organoleptica de vinos tintos finos (Cabernet Sauvignon), de differentcs edades, pero de un mismo origen
12. Effect of storage time and temperature on the volatile composition and quality of South African Vitis vinifera L cv Colombar wines
13. Sensory impact of volitile phenols on red wine aroma: Influence of carbonic maceration time of storage
14. The shelf life of wine: Changes in aroma substances during storage and aging of white wines
15. Aging of wine: Qualitative changes in the volatiles of Zinfandel wine during two years
16. Modification of a standardized system of wine aroma technology
17. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents