The influence of pre-fermentative maceration and ageing factors on ester profile and marker determination of Pedro Ximenez sparkling wines

Food Chemistry

Volumn 230, Issue , 2017, Pages 697-704

  Ruiz Moreno, María José ^a   Muñoz Redondo, José Manuel ^a   Cuevas, Francisco Julián ^a   Marrufo Curtido, Almudena ^a,b   León, Juan Manuel ^b   Ramírez, Pilar ^b   Moreno Rojas, José Manuel ^a  

^a IFAPA CENTRO ALAMEDA DEL OBISPO   (Spain)

^b IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Aroma; Chemometrics; Ester; Markers; Multivariate analyses; OPLS DA; Sparkling wines; Volatile

Indexed keywords

ESTERS; FATTY ACIDS;

AROMA; CHEMOMETRICS; MARKERS; MULTI VARIATE ANALYSIS; OPLS-DA; SPARKLING WINES; VOLATILE;

MULTIVARIANT ANALYSIS;

ACETIC ACID ETHYL ESTER; CINNAMIC ACID DERIVATIVE; ESTER DERIVATIVE; FATTY ACID DERIVATIVE; ALCOHOL DERIVATIVE; ESTER; FRAGRANCE;

ARTICLE; CHEMOMETRICS; ENZYME KINETICS; FERMENTATION; MASS FRAGMENTOGRAPHY; NONHUMAN; SPARKLING WINE; ANALYSIS; CHEMISTRY; VITIS; WINE;

ALCOHOLS; ESTERS; FERMENTATION; ODORANTS; VITIS; WINE;

EID: 85016051809     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.048     Document Type: Article

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