Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling

Analytica Chimica Acta

Volumn 660, Issue 1-2, 2010, Pages 35-42

  Caillé, Soline ^a   Samson, Alain ^b   Wirth, Jérémie ^a   Diéval, Jean Baptiste ^c,d   Vidal, Stéphane ^c,d   Cheynier, Véronique ^a  

^a SPO   (France)

^b Institut National de la Recherche Agronomique   (France)

^c Nomacorc SA   (Belgium)

^d Nomacorc Oxygen Management Research Center   (France)

Author keywords

Micro oxygenation; Oxygen transfer rate; Red wine; Sensory descriptive analysis; Synthetic closure; Winemaking techniques

Indexed keywords

AGGLOMERATIVE HIERARCHICAL CLUSTERING; DESCRIPTIVE ANALYSIS; INFLUENCE OF OXYGEN; MULTI VARIATE ANALYSIS; OXYGEN EXPOSURE; OXYGEN TRANSFER RATE; RED WINE; SENSORY CHARACTERISTICS; SENSORY DESCRIPTIVE ANALYSIS; SENSORY PROFILES; STORAGE CONDITION; WINE INDUSTRY;

ANIMALS; DECISION MAKING; MULTIVARIANT ANALYSIS; OXYGEN PERMEABLE MEMBRANES; OXYGENATION; OXYGENATORS; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS; WINE;

OXYGEN;

OXYGEN;

ARTICLE; ASTRINGENCY; CHEMICAL REACTION; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COLOR; FOOD PROCESSING; FOOD STORAGE; GLASS BOTTLE; OXYGEN TRANSPORT; OXYGENATION; PRIORITY JOURNAL; RED WINE; SENSORY ANALYSIS; TASTE; VINICULTURE; WINE INDUSTRY;

ANIMALIA;

EID: 74849119175     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2009.11.049     Document Type: Article

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