Listing 1 - 4 of 4 |
Sort by
|
Choose an application
Aroma 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.
Research & information: general --- sensory analysis --- sweet wine --- raisining --- climate chamber --- 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) --- wine --- sensory threshold --- serving temperature --- bee pollen --- Tintilla de Rota --- alcoholic fermentation --- warm climate --- volatile compounds --- sensory profile --- fermentative activator --- red winemaking --- red wines --- chitosan --- sparkling wine --- foamability --- sensory --- bottle aging --- flavor profile --- sensory evaluation --- volatile composition --- white wine --- grapes --- wines --- cryoextraction --- oak --- cherry --- chestnut --- wood chips --- phenolic compounds --- aroma --- ageing --- wine secondary aroma --- fermentation --- non-saccharomyces yeasts --- lactic acid bacteria --- strain variability --- tannins --- polyphenol-aroma interactions --- saliva --- in vitro release --- in vivo release --- retronasal aroma --- time-intensity --- HS-GC/MS --- sparkling wines --- bentonite --- foam properties --- wine aroma --- oral release --- aroma persistence --- in-mouth headspace sorptive extraction --- Sherry --- vinegar --- brandy --- sensory analysis --- sweet wine --- raisining --- climate chamber --- 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) --- wine --- sensory threshold --- serving temperature --- bee pollen --- Tintilla de Rota --- alcoholic fermentation --- warm climate --- volatile compounds --- sensory profile --- fermentative activator --- red winemaking --- red wines --- chitosan --- sparkling wine --- foamability --- sensory --- bottle aging --- flavor profile --- sensory evaluation --- volatile composition --- white wine --- grapes --- wines --- cryoextraction --- oak --- cherry --- chestnut --- wood chips --- phenolic compounds --- aroma --- ageing --- wine secondary aroma --- fermentation --- non-saccharomyces yeasts --- lactic acid bacteria --- strain variability --- tannins --- polyphenol-aroma interactions --- saliva --- in vitro release --- in vivo release --- retronasal aroma --- time-intensity --- HS-GC/MS --- sparkling wines --- bentonite --- foam properties --- wine aroma --- oral release --- aroma persistence --- in-mouth headspace sorptive extraction --- Sherry --- vinegar --- brandy
Choose an application
Aroma 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.
Research & information: general --- sensory analysis --- sweet wine --- raisining --- climate chamber --- 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) --- wine --- sensory threshold --- serving temperature --- bee pollen --- Tintilla de Rota --- alcoholic fermentation --- warm climate --- volatile compounds --- sensory profile --- fermentative activator --- red winemaking --- red wines --- chitosan --- sparkling wine --- foamability --- sensory --- bottle aging --- flavor profile --- sensory evaluation --- volatile composition --- white wine --- grapes --- wines --- cryoextraction --- oak --- cherry --- chestnut --- wood chips --- phenolic compounds --- aroma --- ageing --- wine secondary aroma --- fermentation --- non-saccharomyces yeasts --- lactic acid bacteria --- strain variability --- tannins --- polyphenol-aroma interactions --- saliva --- in vitro release --- in vivo release --- retronasal aroma --- time-intensity --- HS-GC/MS --- sparkling wines --- bentonite --- foam properties --- wine aroma --- oral release --- aroma persistence --- in-mouth headspace sorptive extraction --- Sherry --- vinegar --- brandy --- n/a
Choose an application
Aroma 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.
sensory analysis --- sweet wine --- raisining --- climate chamber --- 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) --- wine --- sensory threshold --- serving temperature --- bee pollen --- Tintilla de Rota --- alcoholic fermentation --- warm climate --- volatile compounds --- sensory profile --- fermentative activator --- red winemaking --- red wines --- chitosan --- sparkling wine --- foamability --- sensory --- bottle aging --- flavor profile --- sensory evaluation --- volatile composition --- white wine --- grapes --- wines --- cryoextraction --- oak --- cherry --- chestnut --- wood chips --- phenolic compounds --- aroma --- ageing --- wine secondary aroma --- fermentation --- non-saccharomyces yeasts --- lactic acid bacteria --- strain variability --- tannins --- polyphenol-aroma interactions --- saliva --- in vitro release --- in vivo release --- retronasal aroma --- time-intensity --- HS-GC/MS --- sparkling wines --- bentonite --- foam properties --- wine aroma --- oral release --- aroma persistence --- in-mouth headspace sorptive extraction --- Sherry --- vinegar --- brandy --- n/a
Choose an application
Psychometrics --- Psychophysics --- Sensory Thresholds --- Psychometric --- Statistics as Topic --- Sensory Threshold --- Threshold, Sensory --- Thresholds, Sensory --- Pain Measurement --- Signal Detection, Psychological --- methods --- Social sciences --- Psychology --- Research Design --- Sociology --- General Social Development and Population --- Data Adjustment --- Data Reporting --- Design, Experimental --- Designs, Experimental --- Error Sources --- Experimental Designs --- Matched Groups --- Methodology, Research --- Problem Formulation --- Research Methodology --- Research Proposal --- Research Strategy --- Research Technics --- Research Techniques --- Scoring Methods --- Experimental Design --- Adjustment, Data --- Adjustments, Data --- Data Adjustments --- Design, Research --- Designs, Research --- Error Source --- Formulation, Problem --- Formulations, Problem --- Group, Matched --- Groups, Matched --- Matched Group --- Method, Scoring --- Methods, Scoring --- Problem Formulations --- Proposal, Research --- Proposals, Research --- Reporting, Data --- Research Designs --- Research Proposals --- Research Strategies --- Research Technic --- Research Technique --- Scoring Method --- Source, Error --- Sources, Error --- Strategies, Research --- Strategy, Research --- Technic, Research --- Technics, Research --- Technique, Research --- Techniques, Research --- Research --- Clinical Trials Data Monitoring Committees --- Factors, Psychological --- Psychological Factors --- Psychological Side Effects --- Psychologists --- Psychosocial Factors --- Side Effects, Psychological --- Factor, Psychological --- Factor, Psychosocial --- Factors, Psychosocial --- Psychological Factor --- Psychological Side Effect --- Psychologist --- Psychosocial Factor --- Side Effect, Psychological --- Methodology --- Psychology. --- Research Design. --- Sociology. --- Méthodes expérimentales --- Psychologie sociale --- Méthodologie
Listing 1 - 4 of 4 |
Sort by
|