Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains

Analytica Chimica Acta

Volumn 660, Issue 1-2, 2010, Pages 68-75

  Callejon, R M ^a   Clavijo, A ^a   Ortigueira, P ^b   Troncoso, A M ^a   Paneque, P ^a   Morales, M L ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b Bodega Los Frutales (Pacergon SL)   (Spain)

Author keywords

HS SBSE TDU GC MS; Organic red wine; Sensory analysis; Volatile compounds; Yeast

Indexed keywords

CONCENTRATION OF; ORGANOLEPTIC CHARACTERISTICS; ORGANOLEPTIC QUALITY; PILOT SCALE; RED WINE; S.CEREVISIAE; SACCHAROMYCES CEREVISIAE STRAINS; SENSORY ANALYSIS; SENSORY PROFILES; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; YEAST STRAIN;

ETHANOL; HYDRAULIC STRUCTURES; STRAIN; WINE; YEAST;

VOLATILE ORGANIC COMPOUNDS;

ACETAL; ALCOHOL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; FERMENTATION; NATIVE SPECIES; ORGANOLEPTIC PROPERTY; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; RED WINE; SACCHAROMYCES CEREVISIAE; SENSORY ANALYSIS; VINICULTURE;

FEMALE; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; SACCHAROMYCES CEREVISIAE; SENSORY THRESHOLDS; VOLATILE ORGANIC COMPOUNDS; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 74849095000     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2009.09.040     Document Type: Article

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