Statistical differentiation of wines of different geographic origin and aged in barrel according to some volatile components and ethylphenols

Food Chemistry

Volumn 111, Issue 4, 2008, Pages 1025-1031

  Garde Cerdan T ^a   Lorenzo, C ^a   Carot, J M ^b   Jabaloyes, J M ^b   Esteve, M D ^b   Salinas, M R ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Ageing; Ethylphenols; Oak barrels; Red wines; Volatile oak compounds

Indexed keywords

5 METHYLFURFURAL; ETHYLPHENOL DERIVATIVE; EUGENOL; FURFURAL; GUAIACOL; LACTONE; PHENOL DERIVATIVE; VOLATILE AGENT;

AGE DETERMINATION; ARTICLE; BARREL AGED WINE; CIS TRANS ISOMERISM; DEGRADATION KINETICS; FOOD ANALYSIS; GEOGRAPHIC DISTRIBUTION; MULTIVARIATE ANALYSIS; NONHUMAN; SPECIES DIFFERENCE; SPECIES DIFFERENTIATION; STATISTICAL ANALYSIS; WINE;

EID: 46749151711     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.006     Document Type: Article

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