Sensory changes during bottle storage of Spanish red wines under different initial oxygen doses

Food Research International

Volumn 66, Issue , 2014, Pages 235-246

  Sáenz Navajas, María Pilar ^a   Avizcuri, José Miguel ^b   Ferreira, Vicente ^a   Fernández Zurbano, Purificación ^b  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Oxygen; Post bottling storage; Sensory analysis; Wine

Indexed keywords

WINE;

OXYGEN DOSE; RED WINE; SENSORY ANALYSIS;

OXYGEN;

EID: 84908509925     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.08.053     Document Type: Article

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