Sensory representation of typicality of Cabernet franc wines related to phenolic composition: Impact of ripening stage and maceration time

Analytica Chimica Acta

Volumn 732, Issue , 2012, Pages 91-99

  Cadot, Yves ^a   Caillé, Soline ^b   Samson, Alain ^c   Barbeau, Gérard ^a   Cheynier, Véronique ^b  

^a CEMAGREF   (France)

^b SPO   (France)

^c Institut National de la Recherche Agronomique   (France)

Author keywords

Cabernet franc; Flavonoids; Phenolics; Sensory analysis; Typicality

Indexed keywords

ANTHOCYANIN CONTENT; CABERNET FRANC; DEGREE OF POLYMERISATION; DESCRIPTIVE ANALYSIS; EXPERT PANELS; EXTRACTABILITY; EXTRACTION TIME; HIGH IMPACT; MULTIDIMENSIONAL ANALYSIS; PHENOLIC ACIDS; PHENOLIC COMPOSITION; PHENOLICS; PROANTHOCYANIDINS; RED WINE; SENSORY ANALYSIS; SENSORY ATTRIBUTES; SENSORY DATA; SENSORY PROFILES; SENSORY PROPERTIES; SENSORY QUALITIES; SUGAR CONTENT; THIOLYSIS; TYPICALITY; VITIS VINIFERA;

ANTHOCYANINS; COLOR; FLAVONOIDS; FRUITS; HARVESTING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ORGANIC ACIDS; SUGARS; WINE;

PHENOLS;

ALCOHOL; ANTHOCYANIN; CATECHIN; CHROMAN DERIVATIVE; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATHECIN; FLAVONOL; PHENOL DERIVATIVE; PROANTHOCYANIDIN DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; ASTRINGENCY; BIOCHEMICAL COMPOSITION; BIOTECHNOLOGICAL PROCEDURES; BITTER TASTE; FOOD COLOR; FOOD QUALITY; FRUIT RIPENING; GRAPE; HARVEST PERIOD; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OLFACTORY DISCRIMINATION; PHYTOCHEMISTRY; POLYMERIZATION; PRIORITY JOURNAL; SENSORY ANALYSIS; VISUAL DISCRIMINATION; WINE;

ANTHOCYANINS; COLOR; FLAVONOLS; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; PROANTHOCYANIDINS; TASTE; TIME FACTORS; WINE;

VITACEAE; VITIS VINIFERA;

EID: 84862122916     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2012.02.013     Document Type: Article

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