Olfactometric and sensory evaluation of red wines subjected to ultrasound or microwaves during their maceration or ageing stages
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
1. Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry;Aith Barbará;Food Chemistry,2020
2. Effect of winemaking techniques on polysaccharide composition of Cabernet Sauvignon, Syrah and Monastrell red wines;Apolinar-Valiente;Australian Journal of Grape and Wine Research,2014
3. Application of high-power ultrasounds during red wine vinification;Bautista-Ortín;International Journal of Food Science and Technology,2017
4. Enología práctica: Conocimiento y elaboración del vino;Blouin,2003
5. Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels;Bruna-Maynou;Food Research International,2020
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