Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 1861-1871

  Wirth, J ^a   Caille S ^a   Souquet, J M ^a   Samson, A ^a   Dieval, J B ^b,c   Vidal, S ^b,c   Fulcrand, H ^a   Cheynier, V ^a  

^a SPO   (France)

^b Nomacorc SA   (Belgium)

^c Oxygen Management Research Center   (France)

Author keywords

Colour; OTR; Polyphenolics; Ros wine; Sensory

Indexed keywords

CONTROLLED ATMOSPHERE; DESCRIPTIVE SENSORY ANALYSIS; HPLC-DAD-MS; OTR; OXYGEN EXPOSURE; OXYGEN PERMEABILITY; OXYGEN TRANSFER RATE; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; PHLOROGLUCINOLYSIS; POLYPHENOLICS; PROANTHOCYANIDINS; SENSORY; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; SULPHITES; UV-VIS SPECTROPHOTOMETRY;

ANTHOCYANINS; COLOR; OXYGEN;

PHENOLS;

ANTHOCYANIN; COUMARIC ACID; FLAVONOL DERIVATIVE; OXYGEN; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE; PROANTHOCYANIDIN; SULFITE;

AGING; COLORIMETRY; CONFERENCE PAPER; CONTROLLED ATMOSPHERE; FOOD COLOR; GLASS BOTTLE; GRENACHE ROSE WINE; NONHUMAN; OXYGEN TRANSPORT; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SENSORY ANALYSIS; ULTRAVIOLET SPECTROPHOTOMETRY; WINE;

ANIMALIA;

EID: 84857061959     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.019     Document Type: Conference Paper

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