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dc.contributor.editorCastro-Mejías, Remedios
dc.contributor.editorDurán-Guerrero, Enrique
dc.date.accessioned2022-01-11T13:37:14Z
dc.date.available2022-01-11T13:37:14Z
dc.date.issued2021
dc.identifierONIX_20220111_9783036516622_355
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/76620
dc.description.abstractAroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alcoholic and acetic fermentation, ageing, distillation, technological processes, etc. Therefore, it is very important to study and to characterize the aromatic fraction of these oenological beverages in order to improve the quality of the final product. Therefore, this book is focused on some recent studies related to the study of the volatile composition of wine, vinegar and derived products, in many different fields of science: oenology, chemistry, food science and technology, biochemistry, microbiology, biotechnology, engineering, sensory analysis, etc., and it shows the great importance of both sensory and analytical study of oenological products aroma and how they are influenced by the different stages and conditions under which they are elaborated. In this book, you will find 12 valuable scientific contributions: 2 literature reviews and 10 original research works, which deal with the latest advances in both sensory and analytical tools in order to evaluate the effects of different techniques or winemaking stages on the oenological products’ aromas.
dc.languageEnglish
dc.subject.classificationthema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: generalen_US
dc.subject.othersensory analysis
dc.subject.othersweet wine
dc.subject.otherraisining
dc.subject.otherclimate chamber
dc.subject.other1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN)
dc.subject.otherwine
dc.subject.othersensory threshold
dc.subject.otherserving temperature
dc.subject.otherbee pollen
dc.subject.otherTintilla de Rota
dc.subject.otheralcoholic fermentation
dc.subject.otherwarm climate
dc.subject.othervolatile compounds
dc.subject.othersensory profile
dc.subject.otherfermentative activator
dc.subject.otherred winemaking
dc.subject.otherred wines
dc.subject.otherchitosan
dc.subject.othersparkling wine
dc.subject.otherfoamability
dc.subject.othersensory
dc.subject.otherbottle aging
dc.subject.otherflavor profile
dc.subject.othersensory evaluation
dc.subject.othervolatile composition
dc.subject.otherwhite wine
dc.subject.othergrapes
dc.subject.otherwines
dc.subject.othercryoextraction
dc.subject.otheroak
dc.subject.othercherry
dc.subject.otherchestnut
dc.subject.otherwood chips
dc.subject.otherphenolic compounds
dc.subject.otheraroma
dc.subject.otherageing
dc.subject.otherwine secondary aroma
dc.subject.otherfermentation
dc.subject.othernon-saccharomyces yeasts
dc.subject.otherlactic acid bacteria
dc.subject.otherstrain variability
dc.subject.othertannins
dc.subject.otherpolyphenol-aroma interactions
dc.subject.othersaliva
dc.subject.otherin vitro release
dc.subject.otherin vivo release
dc.subject.otherretronasal aroma
dc.subject.othertime-intensity
dc.subject.otherHS-GC/MS
dc.subject.othersparkling wines
dc.subject.otherbentonite
dc.subject.otherfoam properties
dc.subject.otherwine aroma
dc.subject.otheroral release
dc.subject.otheraroma persistence
dc.subject.otherin-mouth headspace sorptive extraction
dc.subject.otherSherry
dc.subject.othervinegar
dc.subject.otherbrandy
dc.subject.othern/a
dc.titleNovel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-1661-5
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036516622
oapen.relation.isbn9783036516615
oapen.pages201
oapen.place.publicationBasel, Switzerland


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