Relationship between Potentiometric Measurements, Sensorial Analysis, and Some Substances Responsible for Aroma Degradation of White Wines
Author:
Affiliation:
1. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. Bernardino de Almeida, 4200-072 Porto, Portugal
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf034217z
Reference19 articles.
1. Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process
2. Isolation and identification of odorants generated in wine during its oxidation: a gas chromatography-olfactometric study
3. Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants
4. Kinetics of Oxidative Degradation of White Wines and How They Are Affected by Selected Technological Parameters
5. Identification of Key Odorants Related to the Typical Aroma of Oxidation-Spoiled White Wines
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