Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 2313-2325

  Noguerol Pato, R ^a   Gonzalez Alvarez M ^a   Gonzalez Barreiro C ^a   Cancho Grande, B ^a   Simal Gandara J ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Aging; Fortification with spirits; Naturally grape dehydration process; Sweet wines; Vitis vinifera L. cv. Garnacha Tintorera

Indexed keywords

ACETOIN; ALCOHOLIC FERMENTATION; DATA-SET ANALYSIS; DEHYDRATION PROCESS; DESCRIPTORS; DRIED FRUITS; FORTIFICATION WITH SPIRITS; GARNACHA; GC-MS ANALYSIS; HUMAN CONSUMPTION; OAK BARRELS; PARTIAL LEAST SQUARE (PLS); RED WINE; SENSORIAL ANALYSIS; SENSORY DATA; VOLATILE COMPOUNDS;

AGING OF MATERIALS; DEHYDRATION; ETHANOL; FRUITS; VOLATILE ORGANIC COMPOUNDS;

WINE;

ACETIC ACID DERIVATIVE; ACETOIN; ACID; ALCOHOL; ALDEHYDE; ESTER; LACTONE; NORISOPRENOID; PHENOL; SOTOLON; SULFUR DERIVATIVE; TERPENE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; BITTER TASTE; CONTAINER; CONTROLLED STUDY; FOOD PROCESSING; GRAPE; MASS FRAGMENTOGRAPHY; ODOR; ORGANOLEPTIC PROPERTY; SWEETNESS; TASTE; WINE; WINE INDUSTRY;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; TASTE; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

VITACEAE; VITIS VINIFERA;

EID: 84861580476     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.105     Document Type: Article

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