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

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 738-748

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

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Colour; Merlot; Micro oxygenation; Pigments; Polyphenols; Red wine; Sensory analysis; Volatile compounds

Indexed keywords

COLOUR; MERLOT; MICRO-OXYGENATION; POLYPHENOLS; RED WINE; SENSORY ANALYSIS; VOLATILE COMPOUNDS;

COLOR; ESTERS; FRUITS; OLEFINS; OXYGENATION; OXYGENATORS; PHENOLS; VOLATILE ORGANIC COMPOUNDS; WINE;

ANTHOCYANINS;

AGLYCONE; ALCOHOL DERIVATIVE; ANTHOCYANIN; ANTHOCYANIN ETHYL FLAVAN 3 OL; BENZENE DERIVATIVE; BENZOIC ACID; CAFFEIC ACID; COUMARIC ACID; ESTER DERIVATIVE; FERULIC ACID; FLAVANOL DERIVATIVE; GALACTOSIDE; GALLIC ACID; GLUCOSIDE; GLUCURONIDE; GLYCOSIDE; HYDROXYPHENYL PYRANOANTHOCYANIN; ISORHAMNETIN; KAEMPFEROL; NORISOPRENOID C 13; PARA COUMARIC ACID; PHENOL DERIVATIVE; PIGMENT; PLANT MEDICINAL PRODUCT; QUERCETIN; TANNIN DERIVATIVE; TERPENE DERIVATIVE; TERPENOID DERIVATIVE; UNCLASSIFIED DRUG; UNINDEXED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; BATCH FERMENTATION; CHEMICAL COMPOSITION; COLOR; CONTROLLED STUDY; CYCLOADDITION; DIFFUSION; DRUG IDENTIFICATION; FRUIT; MERLOT WINE; MICROOXYGENATION; NONHUMAN; OAK; OXYGENATION; PIGMENTATION; POLYMERIZATION; RED WINE; SENSORY ANALYSIS; VANILLA; WINE INDUSTRY;

EID: 77956613155     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.064     Document Type: Article

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