Volatile Compounds in Red Wines Processed on an Industrial Scale by Short Pre-fermentative Cold Maceration

Food and Bioprocess Technology

Volumn 6, Issue 11, 2013, Pages 3266-3272

  Albanese, D ^a   Attanasio, G ^a   Cinquanta, L ^b   Di Matteo, M ^a  

^a UNIVERSITY OF SALERNO   (Italy)

^b UNIVERSITY OF MOLISE   (Italy)

Author keywords

Cold maceration; Nero d'Avola; Shiraz; Volatile compounds; Wine

Indexed keywords

BOTTLES; ESTERS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS; VOLATILE FATTY ACIDS; WINE;

COLD MACERATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; NERO D'AVOLA; PRINCIPAL COMPONENTS ANALYSIS; SENSORIAL ANALYSIS; SHIRAZ; STRAIGHT CHAIN FATTY ACIDS; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

VITACEAE;

EID: 84884905796     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0798-5     Document Type: Article

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