Olfactometric and sensory evaluation of red wines subjected to ultrasound or microwaves during their maceration or ageing stages
Carlota Sánchez-Córdoba, Enrique Durán, Remedios Castro
Topics & Concepts
Maceration (sewage)AromaQuercus roburSensory analysisChemistryFood scienceAgeingBotanyMaterials scienceBiologyComposite materialGeneticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities