Effect of simulated shipping conditions on sensory attributes and volatile composition of commercial white and red wines

Effect of simulated shipping conditions on sensory attributes and volatile composition of commercial white and red wines

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Otros Autores:	Robinson, Anthony L., Mueller, Martha, Heymann, Hildegarde, Ebeler, Susan E., Boss, Paul K., Solomon, Peter S., Trengove, Robert D.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 61, no. 3 (2010), p. 337-347
Materias:	Enología Industria del vino Vinos Vino blanco Vino tinto Propiedades organolépticas Compuesto volátil Aroma Análisis organoléptico Almacenamiento Transporte marítimo Simulación Evaluación sensorial
Publicación relacionada:	Contenido en: American journal of enology and viticulture

Ejemplares similares

Isolation of white wine volatiles using different sample preparation methods

Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols

The effect of various vinification parameters on the development of several volatile sulfur compounds in greek white wines of the cultivars Batiki and Muscat of Hamburg
por: Karagiannis, Stelios

La interpretación sensorial del vino /
por: Catania, Carlos.
Publicado: (2010.)

Sensory and chemical effects of cross-flow filtration on white and red wines
por: Buffon, Peter

Red wine versus white wine - is there a difference in health benefit?
por: Norrie, Philip

Condiciones para la presencia de fenoles volátiles en tintos

Effects of two commercial malolactic cultures on the chemical and sensories properties of Chancellor wines vinified with different yeasts and fermentation temperatures
por: Delaquis, Pascal

Sensory and olfactometric profiles of red wines after natural and forced oxidation processes

Levaduras puras deshidratadas
por: Stocké, Rolf

Descripive analysis of trhee white wine varieties from Penedès
por: Presa-Owens, Cristina de la

Study of phenolic and volatile composition of white wine during fermentation and a short time of storage

Effects of ethanol, tannin, and fructose concentrations on sensory properties of model red wines
por: Villamor, Remedios R.

Sensory and compositional characteristics of Blanc du Bois wine

Effect of juice turbidity on fermentative volatile compounds in white wines

Antioxidant potential and phenolic composition of white and red wines
por: Kosmerl, Tatjana

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

Condiciones para la presencia de fenoles volátiles en tintos

Determining the impact of consumer characteristics to project sensory preferences in commercial white wines
por: Lesschaeve, Isabelle

Water blanching effects on headspace volatiles and sensory attributes of carrots
por: SHAMAILA, M.

Content and origin of protein in white and red wines changes during fermentation and maturation
por: Masakazu, Fukui

Tartaric stbilization of red, rosé, and white wines with L(+)-Calcium tartrate crystal seeding
por: Mínguez, S.

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

Concentrations of the volatile thiol 3-mercaptohexanol in Sauvignon blanc wines no correlation with juice precursors

Preference and aceptability of partially dealcoholized white and red wines by consumers and professionals

Aroma properties of young spanish monovarietal white wines a study using sorting task, list of terms and frequency of citation

Envejecimiento prematuro de los vinos tintos

Effect of various sulphur dioxide additions on amount of dissolved oxygen, total antioxidant capacity and sensory properties of white wines

Interesting side-effects of the use of a PVI-PVP copolymer for removing heavy metals in white and red wines on polyphenols and colour characteristics
por: Mattivi, F.

Valoración sensorial de virus blancos secos de moscatel de la D.O. Valencia elaborados con diferentes levaduras y enzimas
por: Aleixandre, José Luis

Use of production practices and sensory attributes to characterize Loire Valley red wines

Gustos y estilos del vino /
por: Jefford, Andrew.
Publicado: (2001.)

Elaboration of white wines with selected autochthonous yeasts in the island of Tenerife
por: Cardell Cristellys, Evaristo

Estudio de desalcoholización parcial en vinos blancos y tintos

Levaduras de especialidades, perfiles de vinos

Efectos de la adición de oenogum en vinos blancos y tintos antes de la puesta en barricas nuevas de roble francés
por: Crespy, André

Influencia del uso de levaduras secas activas en diversas elaboraciones de vinos durante la cosecha 1992
por: Alejandro, P. I.

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

Sobre los gustos a mohos en vinos tintos uso de microscopía
por: Ruiz Hernández, M.

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