Effect of thermal treatment on physicochemical composition and sensory qualities, including 'foxy' methyl anthranilate of interspecific variety Golden Muscat (Vitis vinifera × Vitis labrusca) fortified wine made in Taiwan

Journal of the Science of Food and Agriculture

Volumn 89, Issue 15, 2009, Pages 2551-2557

  Chen, Chien Hao ^a,b   Chang, Ming Hsu ^b   Shih, Ming Kwei ^b   Jiang, Chii Ming ^c   Wu, Ming Chang ^a  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b NATIONAL KAOHSIUNG UNIVERSITY OF HOSPITALITY AND TOURISM   (Taiwan)

^c NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

Author keywords

Fortified wine; Foxy flavour; Interspecific variety; Madeira; Methyl anthranilate; Thermal treatment

Indexed keywords

VITACEAE; VITIS LABRUSCA; VITIS VINIFERA;

EID: 70350721748     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3747     Document Type: Article

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