Determination of the age of Sherry wines by regression techniques using routine parameters and phenolic and volatile compounds

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 7, 2005, Pages 2412-2417

  Guillén, Dominico A ^a   Palma, Miguel ^a   Natera, Ramón ^a   Romero, Ricardo ^a   Barroso, Carmelo G ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Aging; Multiple linear regression; Partial least squares; Phenolic compounds; Volatile compounds; Wine

Indexed keywords

ALCOHOL; CARBOXYLIC ACID; PHENOL DERIVATIVE; VOLATILE AGENT;

AGING; ARTICLE; CHEMICAL REACTION; CONCENTRATION (PARAMETERS); EXTRACTION; REGRESSION ANALYSIS; WINE;

LEAST-SQUARES ANALYSIS; LINEAR MODELS; PHENOLS; REGRESSION ANALYSIS; TIME FACTORS; VOLATILIZATION; WINE;

EID: 16344373906     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048522b     Document Type: Article

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