Statistical differentiation of wines of different geographic origin and aged in barrel according to some volatile components and ethylphenols
- Author
- GARDE-CERDAN, T1 ; LORENZO, C1 ; CAROT, J. M2 ; JABALOYES, J. M2 ; ESTEVE, M. D3 ; SALINAS, M. R1
[1] Cátedra de Química Agrícola, E.T.S.I. Agrónomos, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain
[2] Departamento de Estodística e Investigación Operativa Aplicadas y Calidad, Universidad Politécnica de Valencia, Camino de la Vera s/n, 46022 Valencia, Spain
[3] Departamento de Química, Universidad Politécnica de Valencia, Camino de la Vera s/n, 46022 Valencia, Spain - Source
Food chemistry. 2008, Vol 111, Num 4, pp 1025-1031, 7 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Red wines,Volatile oak compounds,Ageing,Oak barrels,Ethylphenols
- Keyword (fr)
- Composition chimique Composé volatil Différenciation Fût chêne Origine géographique Vieillissement Vin rouge Boisson alcoolisée
- Keyword (en)
- Chemical composition Volatile compound Differentiation Oak barrel Geographical origin Ageing Red wine Alcoholic beverage
- Keyword (es)
- Composición química Compuesto volátil Diferenciación Tonel de encina Origen geográfico Envejecimiento Vino tinto Bebida alcohólica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20535090
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2008.05.006 
https://dx.doi.org/10.1016/j.foodchem.2008.05.006
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