Response of the aroma fraction in Sherry wines subjected to accelerated biological aging

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 8, 1999, Pages 3297-3302

  Begona Cortes M ^a   Moreno, Juan J ^a   Zea, Luis ^a   Moyano, Lourdes ^a   Medina, Manuel ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Aroma compounds; Biological aging; Sherry wine

Indexed keywords

ACETAL; ACETALDEHYDE; ACETOIN; ALCOHOL; ALCOHOL DERIVATIVE; ESTER; FLAVORING AGENT;

AERATION; AGING; ANALYSIS; ARTICLE; CONTROLLED STUDY; FERMENTATION; FOOD CONTROL; FOOD HANDLING; METHODOLOGY; ODOR; SACCHAROMYCES CEREVISIAE; STATISTICAL ANALYSIS; WINE;

ALCOHOLS; ANALYSIS OF VARIANCE; ESTERS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; ODORS; SACCHAROMYCES CEREVISIAE; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 13044283418     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9900130     Document Type: Article

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