Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines

2011 ◽  
Vol 124 (3) ◽  
pp. 727-737 ◽  
Author(s):  
María Jesús Cejudo-Bastante ◽  
Isidro Hermosín-Gutiérrez ◽  
María Soledad Pérez-Coello
Keyword(s):  
Sensory Characteristics ◽  
Red Wines ◽  
Volatile Composition

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines

2011 ◽  
Vol 124 (3) ◽  
pp. 738-748 ◽  
Author(s):  
María Jesús Cejudo-Bastante ◽  
Isidro Hermosín-Gutiérrez ◽  
María Soledad Pérez-Coello
Keyword(s):  
Sensory Characteristics ◽  
Red Wines ◽  
Volatile Composition

Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition

2012 ◽  
Vol 6 (9) ◽  
pp. 2289-2305 ◽  
Author(s):  
Maria T. Lisanti ◽  
Angelita Gambuti ◽  
Alessandro Genovese ◽  
Paola Piombino ◽  
Luigi Moio
Keyword(s):  
Sensory Characteristics ◽  
Membrane Contactor ◽  
Red Wines ◽  
Volatile Composition ◽  
Technique Effect

Hyperoxygenation and Bottle Storage of Chardonnay White Wines: Effects on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics

2011 ◽  
Vol 59 (8) ◽  
pp. 4171-4182 ◽  
Author(s):  
María Jesús Cejudo-Bastante ◽  
Isidro Hermosín-Gutiérrez ◽  
Lucía Isabel Castro-Vázquez ◽  
María Soledad Pérez-Coello
Keyword(s):  
Sensory Characteristics ◽  
Volatile Composition ◽  
White Wines

scholarly journals Impact of maceration time on colour-related phenolics, sensory characteristics and volatile composition of mulberry wine

2018 ◽  
Vol 124 (1) ◽  
pp. 45-56 ◽  
Author(s):  
Shuxun Liu ◽  
Enchao Liu ◽  
Baoqing Zhu ◽  
Bowen Chai ◽  
Ruojin Liu ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Volatile Composition

scholarly journals Sensory Characterization of Wines Obtained by Blending Cencibel Grapes and Minority Grape Varieties Cultivated in La Mancha Region

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
E. Sánchez-Palomo ◽  
P. M. Izquierdo Cañas ◽  
J. A. Delgado ◽  
M. A. González Viñas
Keyword(s):  
Sensory Characteristics ◽  
Sensory Profile ◽  
Red Wines ◽  
Aroma Profile ◽  
La Mancha ◽  
Grape Varieties ◽  
Previous Training

The objective of this work was measuring the influence of co-winemaking technique on sensory profile of young red wines made from Rojal, Moravia Dulce, and Tortosí grape varieties cultivated in La Mancha region (Spain) using aroma sensory profile. Sensory aroma profile was evaluated by a panel of 15 experienced wine testers with a previous training. The sensory aroma profiles of monovarietal wines from Rojal, Tortosí, and Moravia Dulce were researched and the effect of blending these grape varieties with Cencibel grapes on sensory characteristics of wines was studied. Co-winemaking wines were elaborated by mixing of (a) Cencibel (50%) + Rojal (50%); (b) Cencibel (50%) + Tortosí (50%); and (c) Cencibel (50%) + Moravia Dulce (50%). The blending of these grape varieties increased the principal aroma attributes of monovarietal wines and, in general, co-winemaking wines exhibited a greater complexity of aroma profile.

Volatile composition and sensory characteristics of onion powders prepared by convective drying

2017 ◽  
Vol 231 ◽  
pp. 386-392 ◽  
Author(s):  
So Mang Choi ◽  
Dong-Jin Lee ◽  
Jong-Yea Kim ◽  
Seung-Taik Lim
Keyword(s):  
Sensory Characteristics ◽  
Convective Drying ◽  
Volatile Composition

Colour and Sensory Characteristics of Merlot Red Wines Caused by Prolonged Pomace Contact

2000 ◽  
Vol 11 (1) ◽  
pp. 7-18 ◽  
Author(s):  
Koki Yokotsuka ◽  
Michikatsu Sato ◽  
Noboru Ueno ◽  
Vernon L. Singleton
Keyword(s):  
Sensory Characteristics ◽  
Red Wines
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