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Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing

Rafael Martínez, Juan Carlos Mauricio, Teresa García‐Martínez, Rafael A. Peinado, Juan Moreno

2021Food Chemistry26 citationsDOI

Topics & Concepts

AromaLeesPartial least squares regressionFood sciencePrincipal component analysisYeastOdorChemistrySensory analysisWineChemometricsMathematicsChromatographyStatisticsOrganic chemistryBiochemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchMeat and Animal Product Quality
Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing | Litcius