The influence of selected oenological practices on the sensory impact of volatile phenols in red wines
Aims: Volatile phenols (4-ethylphenol and 4-ethylguaiacol) affect wine quality by imparting, above certain concentrations, aroma defects. This work aimed to evaluate the effect of some common oenological practices on the concentration of volatile phenols and the sensory impact of these odour-active...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2013
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/9961 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/9961 |