Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method

dc.creatorUbeda C.
dc.creatorKania-Zelada I.
dc.creatordel Barrio-Galán R.
dc.creatorMedel-Marabolí M.
dc.creatorGil M.
dc.creatorPeña-Neira Á.
dc.date.accessioned2020-09-02T22:29:27Z
dc.date.accessioned2022-11-08T20:26:15Z
dc.date.available2020-09-02T22:29:27Z
dc.date.available2022-11-08T20:26:15Z
dc.date.created2020-09-02T22:29:27Z
dc.date.issued2019
dc.identifier119, , 554-563
dc.identifier09639969
dc.identifierhttps://hdl.handle.net/20.500.12728/6457
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5145987
dc.languageen
dc.publisherElsevier Ltd
dc.subjectAging
dc.subjectImpact aroma compounds
dc.subjectOlfactometry
dc.subjectPaís grape variety
dc.subjectSensory analysis
dc.subjectsparkling wine
dc.subjectVolatile compounds
dc.subjectAging of materials
dc.subjectEsters
dc.subjectEthanol
dc.subjectFermentation
dc.subjectGas chromatography
dc.subjectOdors
dc.subjectVolatile organic compounds
dc.subjectWine
dc.subjectAroma compounds
dc.subjectGrape variety
dc.subjectOlfactometry
dc.subjectSparkling wines
dc.subjectVolatile compounds
dc.subjectSensory analysis
dc.subjectdiethyl succinate
dc.subjectester
dc.subjectethyl 2-methylpropanoate
dc.subjectethyl hexanoate
dc.subjectfragrance
dc.subjecthexanoic acid derivative
dc.subjectisopentyl acetate
dc.subjectpentanol
dc.subjectphenethyl alcohol
dc.subjectpropionic acid derivative
dc.subjectsuccinic acid derivative
dc.subjectterpene
dc.subjectvolatile organic compound
dc.subjectclassification
dc.subjectfemale
dc.subjectfermentation
dc.subjecthuman
dc.subjectmale
dc.subjectmass fragmentography
dc.subjectolfactometry
dc.subjecttaste
dc.subjecttime factor
dc.subjectVitis
dc.subjectwine
dc.subjectCaproates
dc.subjectEsters
dc.subjectFemale
dc.subjectFermentation
dc.subjectGas Chromatography-Mass Spectrometry
dc.subjectHumans
dc.subjectMale
dc.subjectOdorants
dc.subjectOlfactometry
dc.subjectPentanols
dc.subjectPhenylethyl Alcohol
dc.subjectPropionates
dc.subjectSuccinates
dc.subjectTaste
dc.subjectTerpenes
dc.subjectTime Factors
dc.subjectVitis
dc.subjectVolatile Organic Compounds
dc.subjectWine
dc.titleStudy of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
dc.typeArticle


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