Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja

Journal of the Science of Food and Agriculture

Volumn 93, Issue 15, 2013, Pages 3720-3729

  Martínez Pinilla, Olga ^a   Guadalupe, Zenaida ^a   Ayestarán, Belén ^a   Pérez Magariño, Silvia ^b   Ortega Heras, Miriam ^b  

^a UNIVERSITY OF LA RIOJA   (Spain)

^b INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

Author keywords

Grape variety; Red minority varietal wines; Sensory profile; Vintage; Volatile compounds

Indexed keywords

GLYCYRRHIZA; VITACEAE; VITIS VINIFERA;

FLAVORING AGENT; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; CLASSIFICATION; FERMENTATION; FRUIT; GRAPE VARIETY; HUMAN; ODOR; PRINCIPAL COMPONENT ANALYSIS; RED MINORITY VARIETAL WINES; SENSORY PROFILE; SPECIES DIFFERENCE; TASTE; VINTAGE; VITIS; VOLATILE COMPOUNDS; WINE; WOOD;

GRAPE VARIETY; RED MINORITY VARIETAL WINES; SENSORY PROFILE; VINTAGE; VOLATILE COMPOUNDS;

FERMENTATION; FLAVORING AGENTS; FRUIT; HUMANS; ODORS; PRINCIPAL COMPONENT ANALYSIS; SPECIES SPECIFICITY; TASTE; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE; WOOD;

EID: 84887015838     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6211     Document Type: Article

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