Effects of hyper-oxygenation and storage of Macabeo and Airén white wines on their phenolic and volatile composition

European Food Research and Technology

Volumn 234, Issue 1, 2012, Pages 87-99

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

^a Analytical Chemistry and Food Science Dept   (Spain)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Color; Hyper oxygenation; Phenolic compounds; Volatile compounds; White wines

Indexed keywords

ACID DERIVATIVE; COLOR CHARACTERISTICS; COLOR COMPONENT; GRAPE VARIETY; HYPER-OXYGENATION; OXYGEN ADDITION; PHENOLIC COMPOUNDS; STORAGE PERIODS; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; VOLATILE PROFILE; WHITE WINES;

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

PHENOLS;

VITACEAE;

EID: 84855215849     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1619-1     Document Type: Article

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