The Combined Effects of Storage Temperature and Packaging on the Sensory, Chemical, and Physical Properties of a Cabernet Sauvignon Wine
- Author
- HOPFER, Helene1 ; BUFFON, Peter A1 ; EBELER, Susan E1 ; HEYMANN, Hildegarde1
[1] Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, California 95616, United States - Source
Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 13, pp 3320-3334, 15 p ; ref : 67 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- oxidation sensory analysis storage temperature wine color wine packaging
- Keyword (fr)
- Analyse sensorielle Conservation aliment Couleur Emballage Entreposage Oxydation Propriété chimique Propriété physique Température Vin Cabernet Sauvignon Boisson alcoolisée Conditionnement
- Keyword (en)
- Sensory analysis Food preservation Color Packaging Warehousing Oxidation Chemical properties Physical properties Temperature Wine Alcoholic beverage Conditioning
- Keyword (es)
- Análisis sensorial Conservación alimento Color Empaque Almacenamiento Oxidación Propiedad química Propiedad física Temperatura Vino Bebida alcohólica Acondicionamiento
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A02 Handling, storage, packaging, transport
- 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
- 27232948
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
10.1021/jf3051736 
https://dx.doi.org/10.1021/jf3051736
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