Effects of Sugar Concentration Processes in Grapes and Wine Aging on Aroma Compounds of Sweet Wines—A Review

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 8, 2015, Pages 1053-1073

  Reboredo Rodríguez, Patricia ^a   González Barreiro, Carmen ^a   Rial Otero, Raquel ^a   Cancho Grande, Beatriz ^a   Simal Gándara, Jesús ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

aroma compounds; Dessert sweet wines; market trends; sensorial descriptors; sugar concentration processes in grapes; wine aging

Indexed keywords

BOTTLES; CONCENTRATION (PROCESS); FRUITS; ODORS; VOLATILE ORGANIC COMPOUNDS;

AROMA COMPOUNDS; DESCRIPTORS; MARKET TRENDS; SUGAR CONCENTRATION PROCESSES IN GRAPES; SWEET WINES; WINE-AGING;

WINE;

VITACEAE;

CARBOHYDRATE; VOLATILE ORGANIC COMPOUND;

ANALYSIS; BOTRYTIS; CHEMISTRY; FERMENTATION; FOOD HANDLING; FRUIT; METABOLISM; MICROBIOLOGY; ODOR; PROCEDURES; TASTE; TIME; VITIS; WINE;

BOTRYTIS; CARBOHYDRATES; FERMENTATION; FOOD HANDLING; FRUIT; SMELL; TASTE; TIME FACTORS; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84937857965     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.680524     Document Type: Article

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