Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles

Food Chemistry

Volumn 133, Issue 2, 2012, Pages 284-292

  Álvarez Pérez, José Manuel ^a   Campo, Eva ^b   San Juan, Felipe ^b   Coque, Juan José R ^a   Ferreira, Vicente ^b   Hernández Orte, Purificación ^b  

^a UNIVERSITY OF LEÓN   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Aroma; Fermentation; GC O; Prieto Picudo; Sensory analysis; Wine; Yeast

Indexed keywords

AROMA; AROMA RELEASE; AROMATIC PROFILES; CHEMICAL DATA; ETHYL ESTERS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GAS CHROMATOGRAPHY-OLFACTOMETRY; GC-O; GRAPE VARIETY; PHENYLACETATE; PRIETO PICUDO; SENSORY ANALYSIS; VARIETAL COMPOUNDS; YEAST STRAIN;

CHEMICAL ANALYSIS; FERMENTATION; FRUITS; GAS CHROMATOGRAPHY; STRAIN; WINE;

YEAST;

AROMATIC COMPOUND; BUTYRIC ACID ETHYL ESTER; FATTY ACID; ISOBUTANOL; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; PHENYLACETIC ACID;

ADULT; AGED; AROMA; ARTICLE; FEMALE; FERMENTATION; FUNGAL STRAIN; FUNGUS ISOLATION; GRAPE; HUMAN; MALE; MASS FRAGMENTOGRAPHY; NONHUMAN; OLFACTOMETRY; RED WINE; SENSORY ANALYSIS; STRAWBERRY; YEAST; ANALYSIS; CHEMISTRY; GAS CHROMATOGRAPHY; MICROBIOLOGY; ODOR; PROCEDURES; VITIS; WINE;

VITACEAE;

CHROMATOGRAPHY, GAS; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; VITIS; WINE; YEASTS;

EID: 84858288235     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.024     Document Type: Article

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