Modeling Quality of Premium Spanish Red Wines from Gas Chromatography−Olfactometry Data-Reference-Cited by-同舟云学术

Modeling Quality of Premium Spanish Red Wines from Gas Chromatography−Olfactometry Data

Published:2009-07-27 Issue:16 Volume:57 Page:7490-7498
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ferreira Vicente¹,San Juan Felipe¹,Escudero Ana¹,Culleré Laura¹,Fernández-Zurbano Purificación²,Saenz-Navajas M. Pilar²,Cacho Juan¹

Affiliation:

1. Laboratory for Aroma Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain

2. Department of Chemistry, Faculty of Sciences, University of La Rioja, 26006 Logroño, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9006483

Reference38 articles.

1. Measuring perceptions of quality in food products: the case of red wine

2. The dimensions of wine quality

3. Yeast and bacterial modulation of wine aroma and flavour

4. Mousy Off-Flavor: A Review

5. Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol

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