Development of Korean red wines using Vitis labrusca varieties: Instrumental and sensory characterization

Food Chemistry

Volumn 94, Issue 3, 2006, Pages 385-393

  Lee, Seung Joo ^a   Lee, Jang Eun ^a   Kim, Hyeon Wee ^b   Kim, Sung Soo ^a   Koh, Kyung Hee ^c  

^a Korea Food Research Institute   (South Korea)

^b Ottogi Research Center   (South Korea)

^c The Catholic University of Korea   (South Korea)

Author keywords

Korean wines; Physicochemical analysis; Sensory analysis; Volatile analysis

Indexed keywords

CARBOXYLIC ACID; ESTER DERIVATIVE; FURAN DERIVATIVE; PHENOL DERIVATIVE;

AROMA; ARTICLE; CHEMICAL ANALYSIS; COLOR; GRAPE; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; RED WINE; SENSORY ANALYSIS; TASTE;

VITIS LABRUSCA; VITIS SP.;

EID: 23044497732     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.11.035     Document Type: Article

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