Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees

Food Chemistry

Volumn 95, Issue 2, 2006, Pages 237-242

  Riu Aumatell, M ^a   Bosch Fuste J ^a   Lopez Tamames E ^a   Buxaderas, S ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Ageing; Cava; Headspace solid phase microextraction; Volatile compounds

Indexed keywords

NAPHTHALENE DERIVATIVE; SUCCINIC ACID; VOLATILE AGENT;

ARTICLE; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PHYSICAL CHEMISTRY; SOLID PHASE MICROEXTRACTION; VOLATILIZATION; WINE;

EID: 25144452232     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.01.029     Document Type: Article

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