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Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines.

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Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines.

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Aleixandre-Tudó, JL.; Lizama Abad, V.; Alvarez Cano, MI.; Nieuwoudt, H.; García Esparza, MJ.; Aleixandre Benavent, JL.; Du Toit, WJ. (2016). Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines. Australian Journal of Grape and Wine Research. 22(2):205-214. doi:10.1111/ajgw.12203

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/87343

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Title: Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines.
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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Abstract:
[EN] Background and Aims: The introduction of controlled amounts of oxygen into red wines influences the composition of the phenolic substances and volatiles, and therefore the sensory properties of the wines. The main ...[+]


[ES] Se presenta en este trabajo el efecto de la introducción de cantidades controladas de oxígeno en la composición de las sustancias fenólicas y volátiles y, por tanto, en las propiedades sensoriales de los vinos. El ...[+]
Subjects: Envejecimiento en madera , Volatiles , Sustancias fenólicas , OPLS-DA , Acetaldehído
Copyrigths: Cerrado
Source:
Australian Journal of Grape and Wine Research. (issn: 1322-7130 ) (eissn: 1755-0238 )
DOI: 10.1111/ajgw.12203
Publisher:
Wiley
Publisher version: http://dx.doi.org/ 10.1111/ajgw.12203
Thanks:
The research was financially supported by the Spanish Government (AGL 2006-10723-C02-02), which the authors gratefully acknowledge.
Type: Artículo

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