Evolution of the aromatic composition of wines undergoing carbonic maceration under differents aging conditions

Evolution of the aromatic composition of wines undergoing carbonic maceration under differents aging conditions

Guardado en:

Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Otros Autores:	Salinas, M. R., Alonso, G. L., Navarro, G., Pardo, F., Jimeno, J., Huerta, M. D.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 47, no. 2 (1996), p. 134-144
Materias:	Enología Vinos Aroma Compuesto volátil Maceración Envejecimiento Cromatografía de gases Técnicas analíticas Evolución
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

Ejemplares similares

The influence of maceration on the composition of some volatile compounds and sensory properties of traminer wines
por: Herjavec, Stanka

Electronic sensing of aromatic volatiles for quality sorting of blueberries
por: SIMON, J.

Influence of different maceration times on the anthocyanin composition and sensory properties of Blatina wines

Effect of pomace contact, carbonic maceration, and hyperoxidation on the procyanidin composition of grenache blanc wines
por: Ricardo-Da-Silva, J.M.

Componentes voláteis e sabor de mamao (Carica papaya) uma reavaliaçao
por: FRANCO, Maria Regina Bueno

Étude sur l'arôme des vins doux naturels non muscatés.2e partie dosages de certains composés volatils intervenant dans l' arôme des vins doux naturels au cours de leur vieillissement
por: CUTZACH, Isabelle

Short maceration a new mediterranean vision
por: Delteil, Dominique

Effect of Saccharomyces cerevisiae F12 on volatile compounds in wines at three different stages of industrial biological ageing

Comparison of aromatic composition of an endangered variety ('Albilla dorada') with other recognized aromatic varieties

Flavour in "Pedro Ximénez" grape musts subjected to maceration processes
por: MOYANO, L.

Influence of wood heat treatment, temperature and maceration time on vanillin, syringaldehyde, and gallic acid contents in oak wood and wine spirit mixtures
por: Giménez Martínez, R.

Volatile composition of toased oak chips and staves and of red wine aged with them

Envejecimiento prematuro de los vinos tintos

Aroma characteristics of aged Vidal blanc wine
por: Chisholm, Mary G.

Study of phenolic composition and antioxydant capacity of croatian macerated white wines

Influence of different maceration techniques and microbial enzymatic activities on wine stilbene content

Comparison of "aromatic" and "neutral" yeast strains Influence of vinification conditions
por: Vila, I.

Evolución de la aromaticidad en la guarda del vino
por: Garde-Cerdán, Teresa

Seasonal variation of volatile composition and odor activity value of "Marion" (Rubus spp. hyb) and "Thornless evergreen"· (R. laciniatus L.) blackberries
por: Qian, Michael C.

A sensory and chemical approach to the aroma of wooden aged Lourinhâ wine brandy

The influence of different prefermentative maceration processes and tartaric stabilization treatments of the color, cation content and other physico-chemical parameters of 'Babeasca neagra' rosé wines

Infinite dilution activity coefficients of aromatic and aliphatic ethers
por: ALESSI, P.

Isolation of white wine volatiles using different sample preparation methods

Evaluation of closed-loop stripping for the isolation of wine aroma compounds from aqueous solution

Influence of grape maturity and maceration length on polysaccharide composition of Cabernet Sauvignon red wines

Effects of maceration duration on the phenolic composition and antioxidant capacity of 'Teran' (Vitis vinifera L.) wine

Polyphenol content in green, black and oolong tea (Camellia sinensis/L./Kuntze) infusions in different times of tea maceration

Properties and differences of commercial yeast strains with respect to their formation of sulfur compounds
por: RAUHUT, D.

Metabolism of Saccharomyces cerevisiae flor yeasts during fermentation and biological aging of fino sherry by-products and aroma compounds
por: Martínez, P.

The dynamic flavor profile method
por: DEROVIRA, Dolf

Aromas compuestos volátiles del vino 1º parte
por: Barbeito, María Esther

Determinación de componentes volátiles en vinos
por: Romero, M. P.

Comptage des germes lors de macérations préfermentaires à froid en oenologie essai préliminaire
por: Lagopoulos, Lucienne

Sensory impact of extended maceration and regulated deficit irrigation on Washington State Cabernet sauvignon wines

Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry
por: BAEK, H.

Effects of selected viticultural and enological factors on levels of 2-methoxy-3-isobutylpyrazine in wines
por: Kotseridis, Y.

Influence des procédés de tonnellerie et des conditions d'élevage sur la composition et la qualité des vins élevés en fûts de cheêne
por: CHATONNET, P.

Brettanomyces bruxellensis aroma-active compounds determined by SPME GC-MS olfactory analysis

La fracción aromática del zumo de naranja. III. Análisis de volátiles totales
por: ALBEROLA, J.

Analyse chromatographique quantitative des gaz émis et établissement du bilan carbone lors de la fermentation alcoolique
por: CHON, C.