Sherry wine vinegar: Physicochemical changes during the acetification process

Journal of the Science of Food and Agriculture

Volumn 81, Issue 7, 2001, Pages 611-619

  Morales, M L ^a   Tesfaye, W ^a   Garcia Parrilla M C ^a   Casas, J A ^b   Troncoso, A M ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b González Byass S A   (Spain)

Author keywords

Acetification; Organic acids; Phenolic compounds; Sherry; Vinegar; Volatile compounds

Indexed keywords

2 METHYL 1 BUTANOL; ACETIFICATION; ANALYSIS OF VARIANCE; CHEMICAL COMPOSITION; FOOD QUALITY; SUBMERGED CELL CULTURE; VINEGAR; VOLATILE AGENT; WINE;

EID: 0035873464     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.853     Document Type: Article

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