Modelling phenolic and technological maturities of grapes by means of the multivariate relation between organoleptic and physicochemical properties

Analytica Chimica Acta

Volumn 761, Issue , 2013, Pages 53-61

  Melendez E ^a   Ortiz, M C ^b   Sarabia, L A ^b   INiguez M ^a   Puras, P ^a  

^a BretóN de los Herreros ^*  (Spain)

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

D.O.C. Rioja; Grapes; Phenolic maturity; PLS; Sensory analysis; Technological maturity; Varimax rotation

Indexed keywords

D.O.C. RIOJA; GRAPES; PHENOLIC MATURITY; PLS; SENSORY ANALYSIS; TECHNOLOGICAL MATURITY;

CARBON DIOXIDE; CLIMATE CHANGE; FRUIT JUICES; FRUITS;

PHENOLS;

ALCOHOL; MALIC ACID; POLYPHENOL DERIVATIVE; POTASSIUM; SUGAR; TANNIN DERIVATIVE; TARTARIC ACID;

ACIDITY; AROMA; ARTICLE; FOOD ANALYSIS; FRUIT COLOR; FRUIT RIPENING; GRAPE; NONHUMAN; ORGANOLEPTIC PROPERTY; PARTIAL LEAST SQUARES REGRESSION; PH; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; SPAIN; VARIETAS;

FRUIT; HUMANS; HYDROGEN-ION CONCENTRATION; LEAST-SQUARES ANALYSIS; MULTIVARIATE ANALYSIS; PHENOLS; SENSATION; VITIS; WINE;

VITACEAE;

EID: 84872126027     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2012.11.021     Document Type: Article

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