Acetic acid and ethyl acetate in Madeira wines: Evolution with ageing and assessment of the odour rejection threshold

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...

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Bibliographic Details
Main Authors: Miranda Andreia, Pereira Vanda, Pontes Marisela, Albuquerque Francisco, Marques José C.
Format: Article
Language:English
Published: EDP Sciences 2017-01-01
Series:Ciência e Técnica Vitivinícola
Subjects:
wine ageing
volatile acidity
sensorial analysis
acetic acid
ethyl acetate
Online Access:https://www.ctv-jve-journal.org/articles/ctv/pdf/2017/01/ctv20173201p1.pdf

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