Differentiation of young red wines obtained in a warm climate region

International Journal of Food Science and Technology

Volumn 42, Issue 5, 2007, Pages 523-527

  Viviani, Ana ^a   Moreno, Juan ^a   Peinado, Rafael A ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Graciano; Major volatile compounds; Merlot; Pinot Noir and Cabernet Franc; Principal component analysis; Red wine; Syrah; Tempranillo; Warm climate

Indexed keywords

VITACEAE;

EID: 34247224816     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01240.x     Document Type: Article

References (14)

1. Bayonove, C., Baumes, R., Crouzet, J. & Günata, Z. (2000). Aroma. En: Enohgía: Fundamentos Científicos y Tecnológicos. Madrid: Mundi-Prensa.
2. Berlanga, T., Peinado, R., Millán, C., Mauricio, J.C. & Ortega, J.M. (2004). Influence of blending on the content of different compounds in the biological aging of sherry dry wines. Journal of Agricultural and Food Chemistry, 52, 2577-2581.
3. Bidan, P. (1975). Relation entre la teneur des vins en alcools supérieurs et la teneur des moûts en substances azotées, en particulier en acides aminés. Le Bulletin de l'OIV, 48, 842-867.
4. C.I.F.A. Centro de Investigación y Formación Agraria. (1998). Características de los Vinos de la Cosecha de 1998. España: Dirección General de Investigación y Formación Agraria, Junta de Andalucía.
5. Calleja, A. & Falqué, E. (2005). Volatile composition of Menda wines. Food Chemistry, 90, 357-363.
6. Crowcll, E. & Ough, C. (1979). A modified procedure for alcohol determination by dichromate oxidation. American Journal of Enology and Viticulture, 30, 61-63.
7. Dubois, P. (1994a). Les arômes des vins et leurs défauts. Revue Française des Oenologues, 145, 27-40.
8. Dubois, P. (1994b). Les arômes des vins et leurs défauts. Revue Française des Oenologues, 146, 39-50.
9. E.E.C. (1990). Análisis Oficiales de la Camunidad Europea, L-272. Madrid: Mundi-Prensa.
10. Etievant, P. (1991). Wine. In: Volatile Compounds of Food and Beverages (edited by H. Maarse). Pp. 483-546. New York, USA: Marcel Dekker, Inc.
11. Muñoz, D., Peinado, R.A., Medina, M. & Moreno J (2005). Biological aging of sherry wines using pure cultures of two flor yeast strains under controlled micro aerations. Journal of Agricultural and Food Chemistry, 53, 5258-5264.
12. Peinado, R.A., Moreno J.A., Muñoz, D., Medina, M. & Moreno J. (2004) Gas Chromatographic quantification of major volatile compounds and polyols in wine by direct injection. Journal of Agricultural and Food Chemistry, 52, 6389-6393.
13. Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B. & Lonvaud, A. (2000). Biochemistry of alcoholic fermentation and metabolic pathways of wine yeast. In: Handbook of Enology, Vol. I (edited by P. Ribéreau Gayon). Pp. 51-74. New York, NY: Wiley.
14. Zamora, F. (2003). Producción y Crianza de Vinos Tintos: Fundamentos Científicos y Prácticos. Madrid: Mundi-Prensa.