Regional sensory and chemical characteristics of malbec wines from mendoza and california

Food Chemistry

Volumn 143, Issue , 2014, Pages 256-267

  King, Ellena S ^a   Stoumen, Martha ^a   Buscema, Fernando ^a,b   Hjelmeland, Anna K ^a   Ebeler, Susan E ^a   Heymann, Hildegarde ^a   Boulton, Roger B ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b Catena Institute of Wine   (Argentina)

Author keywords

Altitude; Climate; Descriptive sensory analysis; Gas chromatography; Volatile compounds; Wine provenance

Indexed keywords

CHROMATOGRAPHY; CITRUS FRUITS; FRUITS; GAS CHROMATOGRAPHY; ODORS; VOLATILE ORGANIC COMPOUNDS; WINE;

ALTITUDE; CHEMICAL CHARACTERISTIC; CLIMATE; COMPOSITIONAL DIFFERENCE; DESCRIPTIVE SENSORY ANALYSIS; GROWING DEGREE DAYS; VOLATILE ACIDITY; VOLATILE COMPOUNDS;

SENSORY ANALYSIS;

ALCOHOL; ASTRINGENT AGENT; FLAVORING AGENT; VOLATILE AGENT;

ACIDITY; ALTITUDE; ARGENTINA; AROMA; ARTICLE; BITTER TASTE; CHEMICAL ANALYSIS; CHEMICAL PARAMETERS; CITRUS; CLIMATE; ENVIRONMENTAL FACTOR; FERMENTATION; FRUIT RIPENING; GRAPE; NONHUMAN; PH; PRECIPITATION; SENSORY ANALYSIS; SWEETNESS; TASTE; UNITED STATES; WINE;

CITRUS; VITACEAE;

EID: 84882346839     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.085     Document Type: Article

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