Sensory profile and contribution of major components of aroma in dry red wine quality
<em>This study aimed to determine the sensory profile and main volatile compounds of a set of commercial wines from two major wine regions in Brazil. A total of 28 descriptors were selected by quantitative descriptive analysis, and “red”, “violet”, “pungent aroma”, “vinegary aroma” and “softne...
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| Format: | Article |
| Language: | English |
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Essentia Editora IFFluminense
2012-11-01
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| Series: | Vértices |
| Subjects: | |
| Online Access: | http://essentiaeditora.iff.edu.br/index.php/vertices/article/view/2533 |