Impact of using Trepat and Monastrell red grape varieties on the volatile and nitrogen composition during the manufacture of rosé Cava sparkling wines

LWT

Volumn 43, Issue 10, 2010, Pages 1526-1532

  Pozo Bayon M A ^a   Martin Alvarez P J ^a   Moreno Arribas, M V ^a   Andujar Ortiz, I ^a   Pueyo, E ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Nitrogen compounds; Red grape varieties; Ros Cava sparkling wines; Volatile compounds

Indexed keywords

BLENDING; MANUFACTURE; MULTIVARIANT ANALYSIS; NITROGEN COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

CHEMICAL CLASS; GRAPE VARIETY; MULTIVARIATE STATISTICAL ANALYSIS; NITROGEN COMPOSITION; RED GRAPE VARIETY; ROSÉ CAVA SPARKLING WINE; SPARKLING WINES; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; WHITE GRAPE VARIETY;

WINE;

VITACEAE;

EID: 77956617349     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.05.023     Document Type: Article

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