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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Bibliographic Details
Main Author: Barbosa, Antonina (author)
Other Authors: Hogg, Tim (author), Couto, José António (author)
Format: article
Language:eng
Published: 2013
Subjects:
Lees
Oenological practices
Sensory impact
Volatile phenols
Red wine
Lies
Pratiques œnologiques
Impact sensoriel
Phénols volatils
Vin rouge
Online Access:http://hdl.handle.net/10400.14/9961
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/9961

Internet

http://hdl.handle.net/10400.14/9961

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