Acetic acid and ethyl acetate in Madeira wines: Evolution with ageing and assessment of the odour rejection threshold
Madeira wine is an internationally recognized fortified wine, characterized by a complex flavour and high longevity. Little is known about the impact of volatile acidity in its features along ageing. Thus, this work studied the evolution of acetic acid and ethyl acetate (volatile acidity main contri...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2017-01-01
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| Series: | Ciência e Técnica Vitivinícola |
| Subjects: | |
| Online Access: | https://www.ctv-jve-journal.org/articles/ctv/pdf/2017/01/ctv20173201p1.pdf |