Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle

Food Chemistry

Volumn 237, Issue , 2017, Pages 1030-1040

  Martínez García, Rafael ^a   García Martínez, Teresa ^a   Puig Pujol, Anna ^b   Mauricio, Juan Carlos ^a   Moreno, Juan ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b IRTA   (Spain)

Author keywords

Chemometry; Prise de mousse; Saccharomyces cerevisiae; Second fermentation; Sparkling wine; Volatile compounds

Indexed keywords

BOTTLES; CARBON DIOXIDE; CHEMICAL COMPOUNDS; FERMENTATION; ODORS; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS; YEAST;

ALCOHOLIC FERMENTATION; CHEMICAL COMPOSITIONS; CHEMOMETRY; PRESSURE CONDITIONS; PRISE DE MOUSSE; SPARKLING WINES; VOLATILE COMPOUNDS; YEAST METABOLISM;

WINE;

ACETIC ACID DERIVATIVE; BUTYRIC ACID ETHYL ESTER; CARBON DIOXIDE; FRAGRANCE; ISOBUTANOL; LAURIC ACID DERIVATIVE;

AROMA; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONTROLLED STUDY; FERMENTATION; FUNGAL STRAIN; GLASS BOTTLE; NONHUMAN; PRESSURE; SACCHAROMYCES CEREVISIAE; SPARKLING WINE; YEAST CELL; DRIED YEAST; WINE;

CARBON DIOXIDE; FERMENTATION; ODORANTS; PRESSURE; SACCHAROMYCES CEREVISIAE; WINE; YEAST, DRIED;

EID: 85020538393     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.06.066     Document Type: Article

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