Influence of co-winemaking technique in sensory characteristics of new Spanish red wines

Food Quality and Preference

Volumn 21, Issue 7, 2010, Pages 705-710

  García Carpintero, E Gómez ^a   Sanchez Palomo E ^a   Gonzalez Vinas M A ^a  

^a Analytical Chemistry and Food Science Dept   (Spain)

Author keywords

Co winemaking; Descriptive sensory analysis; Red wine

Indexed keywords

AGRIA; VITACEAE;

EID: 77956418284     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2010.05.013     Document Type: Article

References (23)

1. Campo E., Ballester J., Langlois J., Dacremont C., Valentin Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines. Food Quality and Preference 2010, (21):44-55.
2. Cliff M.A., Dever M.C. Sensory and compositional profiles of British Columbia Chardonnay and Pinot Noir wines. Food Research International 1996, (29):317-323.
3. De La Presa-Owens C., Noble A.C. Descriptive analysis of three white wine varieties from penedès. American Journal of Enology and Viticulture 1995, (46):5-9.
4. Diago-Santamaría, M., Boulton, R. (2003). In 54th annual meeting of the American society for enology and viticulture, Reno, NV.
5. Escudero A., Asensio E., Cacho J., Ferreira V. Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants. Food Chemistry 2002, (77):325-331.
6. González Viñas M.A., Pérez Coello M.S., Cabezudo M.D. Sensory analysis or aroma attributes of young Airén white wines during storage in the bottle. Journal of Food Quality 1998, (21):285-297.
7. Guinard J.-X., Cliff M. Descriptive analysis of Pinot Noir wines from Carneros, Napa, and Sonoma. American Journal of Enology and Viticulture 1987, (383):211-215.
8. ISO. (1997). Sensory analysis. Apparatus wine-tasting glass. ISO 3591-1997, Group B, 3 pp.
9. ISO. (1998). Guide for the installation of a chamber for sensory analysis. ISO 8589-1998, Group E, 9 pp.
10. Lorenzo C., Pardo F., Zalacain A., Alonso G.L., Salinas M.R. Effect of red grapes co-winemaking in polyphenols and color of wines. Journal of Agricultural and Food Chemistry 2005, (53):7609-7616.
11. Lorenzo C., Pardo F., Zalacain A., Alonso G.L., Salinas M.R. Complementary effect of Cabernet Sauvignon on Monastrell wines. Journal of Food Composition and Analysis 2008, (21):54-61.
12. Lorenzo C., Pardo F., Zalacain A., Alonso G.L., Salinas M.R. Differentiation of co-winemaking wines by their aroma composition. European Food Research and Technology 2008, (227):777-787.
13. Murray J.M., Delahunty C.M. Selection of standards to reference terms in a cheddar-type cheese flavor language. Journal of Sensory Studies 2000, (15):179-199.
14. Noble A.C., Arnold R.A., Masudo B.M., Pecore S.D., Schmidt J.O., Stern P.M. Progress towards a standardised system of wine aroma terminology. American Journal of Enology and Viticulture 1984, (35):143-146.
15. Nurgel C., Pickering G.J., Inglis D.L. Sensory and chemical characteristics of Canadian ice wines. Journal of the Science of Food and Agriculture 2004, (84):1675-1684.
16. O.I.V. (2006). International oenological codex, edition 2006. Recueil des methodes internationales d́analyse des vins et des moûts. Office International de la Vigne et du Vin, Paris.
17. Parr W.V., Green J.A., White K.G., Sherlock R.R. The distinctive flavor of New Zealand Sauvignon blanc: Sensory characterization by wine professionals. Food Quality and Preference 2007, (18):849-861.
18. Petka J., Ferreira V., Gonzalez-Viñas M.A., Cacho J. Sensory and chemical characterization of the aroma of a white wine made with Devin grapes. Journal of Agricultural and Food Chemistry 2006, (54):909-915.
19. Sánchez Palomo E., González-Viñas M.A., Díaz-Maroto M.C., Soriano-Pérez A., Pérez-Coello M.S. Aroma potential of Albillo wines and effect of skin-contact treatment. Food Chemistry 2007, (103):631-640.
20. Tao Y.S., Liu Y.Q., Li H. Sensory characters of Cabernet Sauvignon dry red wine from Changli County (China). Food Chemistry 2008, (114):565-569.
21. Vannier A., Brun O.X., Feinberg M.H. Application of sensory analysis to champagne wine characterization and discrimination. Food Quality and Preference 1999, (10):101-107.
22. Varela P., Gámbaro A. Sensory descriptive analysis of uruguayan Tannat Wine: Correlation to quality assessment. Journal of Sensory Studies 2006, (21):203-217.
23. Vilanova M., Zamuz Z., Tardaguila J., Masa A. Characterization by descriptive analysis of Vitis vinifera cv Albariño. Journal of the Sciences of Food and Agriculture 2008, (88):819-823.