Assessment of volatlle and sensory profiles between base and sparkling wines

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 4, 2010, Pages 2455-2461

  Torrens, Jordi ^a   Rlu Aumatell, Montserrat ^b   Vichi, Stefania ^b   López Tamames, Elvira ^b   Buxaderas, Susana ^b  

^a Freixenet SA   (Sweden)

^b UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Aglng; Aroma; Cava; GC O; HS SPME; Sensory descriptive analysis

Indexed keywords

ALCOHOL; FLAVONOID; LACTIC ACID; MALIC ACID; MALIC ACID DERIVATIVE; PHENOL DERIVATIVE; POLYPHENOLS; SULFUR DIOXIDE;

ARTICLE; FERMENTATION; GAS CHROMATOGRAPHY; GRAPE; GROWTH, DEVELOPMENT AND AGING; HUMAN; ODOR; PH; SPAIN; TASTE; TIME; VOLATILIZATION; WINE;

CHROMATOGRAPHY, GAS; ETHANOL; FERMENTATION; FLAVONOIDS; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; MALATES; ODORS; PHENOLS; SPAIN; SULFUR DIOXIDE; TASTE; TIME FACTORS; VITIS; VOLATILIZATION; WINE;

EID: 77249117232     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf9035518     Document Type: Article

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