Effect of the dry ice maceration and oak cask fermentation on colour parameters and sensorial evaluation of Tempranillo wines

International Journal of Food Science and Technology

Volumn 48, Issue 4, 2013, Pages 835-842

  Puertas, Belén ^a   Jiménez, María J ^a   Cantos Villar, Emma ^a   Piñeiro, Zulema ^a  

^a IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Anthocyanins; Colour; Sensory analysis; Wine and enology

Indexed keywords

ALTERNATIVE PROCEDURES; CIELAB COORDINATES; COLOUR PARAMETERS; FEASIBLE ALTERNATIVES; QUALITY CHARACTERISTIC; SENSORY ANALYSIS; SENSORY ATTRIBUTES; WARM CLIMATES;

ANTHOCYANINS; CARBON DIOXIDE; FERMENTATION; REFRIGERANTS;

COLOR;

VITACEAE;

EID: 84874998599     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12034     Document Type: Article

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