Sensory and analytical study of rosé sparkling wines manufactured by second fermentation in the bottle

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 21, 2004, Pages 6640-6645

  Hidalgo, P ^a   Pueyo, E ^b   Pozo Bayon M A ^b   Martinez Rodriguez A J ^b   Martin Alvarez P ^b   Polo, M C ^b  

^a Inst Madrileno Invest Agraria A   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Foam characteristics; Nitrogen compounds; Ros sparkling wines; Sensory analysis; Volatile compounds

Indexed keywords

AMINO ACID; NITROGEN; PEPTIDE; VOLATILE AGENT;

ANALYTIC METHOD; ARTICLE; FERMENTATION TECHNIQUE; FUNGAL STRAIN; SENSORY ANALYSIS; SPARKLING WINE; TIME; YEAST;

AMINO ACIDS; CARBONATED BEVERAGES; COLOR; FERMENTATION; FOOD HANDLING; HUMANS; NITROGEN COMPOUNDS; SACCHAROMYCES CEREVISIAE; SENSATION; TASTE; TIME FACTORS; VOLATILIZATION; WINE;

VITIS SP.;

EID: 6344222023     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf040151b     Document Type: Article

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