Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 727-737

  Cejudo Bastante, María Jesús ^a   Hermosín Gutiérrez, Isidro ^b   Pérez Coello, María Soledad ^a  

^a Analytical Chemistry and Food Science Dept   (Spain)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Colour; Micro oxygenation; Petit Verdot; Pigments; Polyphenols; Red wine; Sensorial analysis; Volatile compounds

Indexed keywords

COLOUR; MICRO-OXYGENATION; PETIT VERDOT; POLYPHENOLS; RED WINE; SENSORIAL ANALYSIS; VOLATILE COMPOUNDS;

COLOR; OXYGENATION; OXYGENATORS; PHENOLS; VOLATILE ORGANIC COMPOUNDS; WINE;

ANTHOCYANINS;

EUGENOL; PHENOL;

AROMA; ARTICLE; FERMENTATION TECHNIQUE; MICROOXYGENATION; NONHUMAN; OAK; PLUM; RED WINE; VANILLA; VOLATILIZATION; WINE INDUSTRY;

NICOTIANA TABACUM;

EID: 77956611287     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.067     Document Type: Article

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