ShareSummary
THE DEVELOPMENT OF BOUQUET, QUALITY AND VOLATILE CONCENTRATION (ESTERS, HIGHER ALCOHOLS, DIMETHYLSULPHIDE) OF THREE DRY WHITE WINES WAS FOLLOWED DURING TWO YEAR STORAGE AT 273, 283, 293 OR 303 K (0, 10, 20 OR 30 DEG C). ESTER CONTENTS DECREASED AND DIMETHYLSULPHIDE, ALCOHOL AND ALDEHYDE CONCENTRATIONS INCREASED WITH STORAGE TIME AND TEMPERATURE. THE RESULTS OF THE CHEMICAL ANALYSIS OF VOLATILES ARE CORRELATED WITH SENSORY TEST DATA. (Bull. bibliogr. CDIUPA, FR., 14, N.9, SEPT. 1980, 103 ; 147484.
Details
- Original title: EFFECT OF STORAGE TIME AND TEMPERATURE ON THE VOLATILE COMPOSITION AND QUALITY OF DRY WHITE TABLE WINES.
- Record ID : 1981-1272
- Languages: English
- Source: Vitis - vol. 19 - n. 2
- Publication date: 1980
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Indexing
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TIME-TEMPERATURE TOLERANCE OF FROZEN VEGETABLES.
- Author(s) : STEINBUCH E.
- Date : 1981/02
- Languages : Dutch
- Source: Sprenger Inst., 1980 annu. Rep. - 30-31.
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- Author(s) : CRIVELLI G.
- Date : 1979
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- Source: Ann. IVTPA - vol. 10
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- Author(s) : MORENO J.
- Date : 1984
- Languages : English
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- Formats : PDF
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