Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 770-776

  Moreno Pérez, Ana ^a   Vila López, Rosario ^a   Fernández Fernández, José Ignacio ^a   Martínez Cutillas, Adrián ^a   Gil Muñoz, Rocío ^a  

^a INSTITUTO MURCIANO DE INVESTIGACIÓN Y DESARROLLO AGRARIO Y ALIMENTARIO IMIDA   (Spain)

Author keywords

Cold pre fermentation techniques; Volatile compounds; Wine

Indexed keywords

CABERNET-SAUVIGNON; COLD PRE-FERMENTATION TECHNIQUES; CONTROL TREATMENTS; GRAPE VARIETY; LINEAR DISCRIMINANT ANALYSIS; TECHNIQUES USED; VOLATILE COMPOUNDS;

FERMENTATION; FREEZING; FRUITS; ICE CONTROL; WINE;

VOLATILE ORGANIC COMPOUNDS;

ACETIC ACID DERIVATIVE; ALCOHOL; CARBON DIOXIDE; DECANOIC ACID; ESTER DERIVATIVE; HEXANOIC ACID; HEXANOL; ISOBUTANOL; OCTANOIC ACID; PROPANOL; VOLATILE AGENT;

ANALYSIS OF VARIANCE; AROMA; ARTICLE; COLD TREATMENT; CONTROLLED STUDY; FERMENTATION; FOOD FREEZING; GAS CHROMATOGRAPHY; GRAPE; TASTE; WINE; YEAST;

COLD TEMPERATURE; FERMENTATION; FOOD HANDLING; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

VITACEAE;

EID: 84875963447     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.052     Document Type: Article

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