Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels

Food Science and Technology International

Volumn 18, Issue 2, 2012, Pages 103-112

  Hernandez Orte P ^a   Pena A ^a   Pardo, I ^b   Cacho, J ^a   Ferreira, V ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Amino acids; aroma compounds; Cabernet Sauvignon; malolactic fermentation; oak barrels; Tempranillo; wine

Indexed keywords

AROMA COMPOUNDS; CABERNET SAUVIGNON; MALOLACTIC FERMENTATION; OAK BARRELS; TEMPRANILLO;

ALDEHYDES; AMINO ACIDS; BACTERIA; PHENOLS; VOLATILE ORGANIC COMPOUNDS; WINE;

FERMENTATION;

BACTERIA (MICROORGANISMS); VITACEAE;

AMINO ACID; MALATE DEHYDROGENASE; MALOLACTIC ENZYME; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; FERMENTATION; FOOD HANDLING; LACTOBACILLUS; METABOLISM; WINE;

AMINO ACIDS; FERMENTATION; FOOD TECHNOLOGY; LACTOBACILLUS; MALATE DEHYDROGENASE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84859040109     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211414762     Document Type: Article

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