Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak

Food Chemistry

Volumn 174, Issue , 2015, Pages 110-118

  Casassa, L Federico ^a   Bolcato, Esteban A ^a   Sari, Santiago E ^a  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

Author keywords

Anthocyanins; Prefermentative cold soak; Sensory analysis; Tannins; Wine colour

Indexed keywords

ANTHOCYANINS; BOTTLES; COLOR; FLAVONOIDS; TANNINS; WINE;

BASIC CHEMICALS; CABERNET-SAUVIGNON; GRAPE CULTIVARS; PINOT NOIR; PREFERMENTATIVE COLD SOAK; SENSORY ANALYSIS; SENSORY ATTRIBUTES; TOTAL PHENOLICS;

PRINCIPAL COMPONENT ANALYSIS;

ANTHOCYANIN; PHENOL DERIVATIVE; TANNIN DERIVATIVE;

ARTICLE; COLD; COLD SOAK; CONTROLLED STUDY; FERMENTATION; LOW TEMPERATURE PROCEDURES; RED WINE; SENSORY ANALYSIS; ANALYSIS; CHEMISTRY; COLOR; EVALUATION STUDY; FOOD HANDLING; HUMAN; ODOR; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; TASTE; VITIS; WINE;

ANTHOCYANINS; COLOR; FERMENTATION; FOOD HANDLING; HUMANS; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; SMELL; TANNINS; TASTE; VITIS; WINE;

EID: 84911482178     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.146     Document Type: Article

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