Identification of key odorants related to the typical aroma of oxidation-spoiled white wines
The oxidative degradation of white wines rapidly leads to a loss of their sensorial qualities. The identification of the most important descriptors related with oxidation-spoiled wine was performed by a trained sensory panel. The terms selected were “honey-like”, “farm-feed”, “hay”, and “woody-like”...
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| Other Authors: | , |
| Format: | article |
| Language: | eng |
| Published: |
2011
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.14/6880 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6880 |