Impact of forced-aging process on Madeira wine flavor

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 24, 2008, Pages 11989-11996

  Oliveira E Silva, Hugo ^a   Guedes De Pinho, Paula ^b   Machado, Beatriz P ^a   Hogg, Tim ^a   Marques, J C ^c   Câmara, José S ^c   Albuquerque, F ^d   Silva Ferreira, Antonio C ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITY OF MADEIRA   (Portugal)

^d Madeira Wine Company   (Portugal)

Author keywords

AEDA GC O and GC MS; Madeira wine; Sensorial analysis; Volatile compounds

Indexed keywords

BASIDIOMYCOTA;

FLAVORING AGENT;

ADULT; ARTICLE; FEMALE; FERMENTATION; GAS CHROMATOGRAPHY; HUMAN; MALE; MIDDLE AGED; TASTE; VOLATILIZATION; WINE;

ADULT; CHROMATOGRAPHY, GAS; FEMALE; FERMENTATION; FLAVORING AGENTS; HUMANS; MALE; MIDDLE AGED; TASTE; TASTE PERCEPTION; VOLATILIZATION; WINE;

EID: 58849107205     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802147z     Document Type: Article

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