Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta-Reference-Cited by-同舟云学术

Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta

Published:2019-01 Issue: Volume:272 Page:462-470
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

de Castilhos Maurício Bonatto Machado,Del Bianchi Vanildo Luiz,Gómez-Alonso Sergio,García-Romero Esteban,Hermosín-Gutiérrez Isidro

Funder

CAPES

Fondo Social Europeo

Junta de Comunidades de Castilla-La Mancha

Spanish Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

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3. Investigation on the influence of spray-drying technology on the quality of Sicilian Nero d’Avola wines;Avellone;Food Chemistry,2018

4. Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: Identification of key aroma compounds;Barata;Journal of Agricultural and Food Chemistry,2011

5. Acceptability and preference drivers of red wines produced from Vitis labrusca and hybrid grapes;Biasoto;Food Research International,2014

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