Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics

LWT

Volumn 44, Issue 4, 2011, Pages 866-874

  Cejudo Bastante, M J ^a   Perez Coello M S ^a   Hermosin Gutierrez I ^b  

^a Analytical Chemistry and Food Science Dept   (Spain)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Micro oxygenation; Pigments; Polyphenols; Sensorial analysis; Storage; Volatile compounds

Indexed keywords

COLOR; ENERGY STORAGE; FLAVONOIDS; ODORS; OXYGENATION; PIGMENTS; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS; WINE;

COLOUR STABILIZATION; DESCRIPTIVE SENSORY ANALYSIS; MALOLACTIC FERMENTATION; POLYPHENOLS; SENSORIAL ANALYSIS; SENSORY CHARACTERISTICS; VOLATILE COMPOSITION; VOLATILE COMPOUNDS;

FOOD STORAGE;

GLYCYRRHIZA;

EID: 78751704768     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.10.015     Document Type: Article

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