Influence of several enzymatic treatments on aromatic composition of white wines

LWT

Volumn 43, Issue 10, 2010, Pages 1517-1525

  Armada, Lourdes ^a   Fernández, Esperanza ^a   Falqué, Elena ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Albari o wine; Clarification enzyme; Maceration enzyme; Principal component analysis; Sensory analysis

Indexed keywords

AROMATIC COMPOUNDS; AROMATIZATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS; PRINCIPAL COMPONENT ANALYSIS; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS; WINE;

ALBARIÑO WINE; AROMATIC COMPOSITION; CLARIFICATION ENZYME; COMMERCIAL ENZYMES; ENZYMATIC TREATMENTS; GLYCOSIDASES; INDUSTRIAL SCALE; MACERATION ENZYMES; PRINCIPAL-COMPONENT ANALYSIS; WHITE WINES;

ENZYMES;

EID: 77956617734     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.06.009     Document Type: Article

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