Accelerated Aging against Conventional Storage: Effects on the Volatile Composition of Chardonnay White Wines

Journal of Food Science

Volumn 78, Issue 4, 2013, Pages

  Cejudo Bastante, María Jesús ^a   Hermosín Gutiérrez, Isidro ^b   Pérez Coello, María Soledad ^a  

^a Analytical Chemistry and Food Science Dept   (Spain)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Chardonnay white wine; Temperature; Time; Volatile profile

Indexed keywords

BETA DAMASCENONE; BETA-DAMASCENONE; ESTER; GAMMA BUTYROLACTONE; NORISOPRENOID; TERPENE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD STORAGE; METHODOLOGY; TEMPERATURE; VITIS; WINE;

4-BUTYROLACTONE; ESTERS; FOOD STORAGE; NORISOPRENOIDS; TEMPERATURE; TERPENES; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84875938547     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12077     Document Type: Article

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