Identification, quantification, and sensory profile of esters and alcohols of a Mexican red Merlot wine comparing barrel ageing with wood chips, using a multivariable analysis-Reference-Cited by-同舟云学术

Identification, quantification, and sensory profile of esters and alcohols of a Mexican red Merlot wine comparing barrel ageing with wood chips, using a multivariable analysis

Published:2017-08 Issue:2 Volume:42 Page:e13433
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Espitia‐López J.¹^ORCID,Luna H.²,Escalona‐Buendía H. B.³,Verde‐Calvo J. R.⁴

Affiliation:

1. Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de HidalgoTulancingo HidalgoC. P. 43600 Mexico

2. Departamento de Sistemas Biológicos, Laboratorio de Biocatálisis AplicadaUniversidad Autónoma Metropolitana‐XochimilcoCiudad de México, 04960 Mexico

3. Departamento de Biotecnología, Laboratorio de Análisis SensorialUniversidad Autónoma Metropolitana‐IztapalapaCiudad de México, C.P. 09340 Mexico

4. Departamento de Biotecnología, Laboratorio de EnologíaUniversidad Autónoma Metropolitana‐IztapalapaCiudad de México, C.P. 09340 Mexico

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13433

Reference44 articles.

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2. Efecto del empleo de chips de roble y del tipo de tostado sobre la composición polifenólica y las características cromáticas y organolépticas de vinos merlot;Casassa F.;Revista Enología,2008

3. Analytical techniques for wine analysis: An African perspective; a review

4. Wine aging in bottle from artificial systems (staves and chips) and oak woods

5. Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips

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