Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products

Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alc...

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مؤلفون آخرون:	Castro-Mejías, Remedios (المحرر), Durán-Guerrero, Enrique (المحرر)
التنسيق:	فصل الكتاب
منشور في:	Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
الموضوعات:	Research & information: general sensory analysis sweet wine raisining climate chamber 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) wine sensory threshold serving temperature bee pollen Tintilla de Rota alcoholic fermentation warm climate volatile compounds sensory profile fermentative activator red winemaking red wines chitosan sparkling wine foamability sensory bottle aging flavor profile sensory evaluation volatile composition white wine grapes wines cryoextraction oak cherry chestnut wood chips phenolic compounds aroma ageing wine secondary aroma fermentation non-saccharomyces yeasts lactic acid bacteria strain variability tannins polyphenol-aroma interactions saliva in vitro release in vivo release retronasal aroma time-intensity HS-GC/MS sparkling wines bentonite foam properties wine aroma oral release aroma persistence in-mouth headspace sorptive extraction Sherry vinegar brandy n/a
الوصول للمادة أونلاين:	Get Fullteks DOAB: description of the publication
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Get Fullteks
DOAB: description of the publication

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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products

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3rd Floor Main Library

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