Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles
Tiantian Tian, Junyong Sun, Dianhui Wu, Jianbo Xiao, Jian Lu
Topics & Concepts
WineChemistryAromaGallic acidFood scienceEthyl hexanoateWine faultAroma of wineMalolactic fermentationIsoamyl acetateChlorogenic acidTasteOrganolepticSweetnessMalic acidCitric acidFlavorEthyl acetateOrganic chemistryBiochemistryYeast in winemakingBiologyGeneticsBacteriaSaccharomyces cerevisiaeAntioxidantLactic acidGeneFermentation and Sensory AnalysisHorticultural and Viticultural ResearchSensory Analysis and Statistical Methods