Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis

Analytica Chimica Acta

Volumn 642, Issue 1-2, 2009, Pages 235-245

  Rudnitskaya, A ^a,b   Schmidtke, L M ^c   Delgadillo, I ^a   Legin, A ^b   Scollary, G ^d  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b ST PETERSBURG STATE UNIVERSITY   (Russian Federation)

^c CHARLES STURT UNIVERSITY   (Australia)

^d UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Analysis of variance Simultaneous Component Analysis; Chemical sensors; Electronic tongue; Micro oxygenation; Oak maceration; Permutation test; Red wine

Indexed keywords

ELECTRONIC TONGUE; MICRO-OXYGENATION; OAK MACERATION; PERMUTATION TEST; RED WINE;

ANALYSIS OF VARIANCE (ANOVA); CHEMICAL SENSORS; OXYGENATION; OXYGENATORS; PHENOLS; REGRESSION ANALYSIS; WINE;

CHEMICAL ANALYSIS;

PHENOL DERIVATIVE;

ANALYSIS OF VARIANCE; ARTICLE; CHEMICAL ANALYSIS; ELECTRONIC SENSOR; LABORATORY TEST; MACERATION; OAK; OXYGENATION; PHYSICAL CHEMISTRY; POTENTIOMETRY; PRIORITY JOURNAL; TONGUE; WINE; WINE INDUSTRY;

EID: 67349198129     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2008.12.034     Document Type: Article

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