Effect of a grapevine‐shoot waste extract on red wine aromatic properties

BACKGROUND The use of a grapevine‐shoot extract (VIN) is being studied as an alternative to sulfur dioxide (SO2). VIN stabilizes anthocyanins and preserves polyphenolic compounds, and thus improves chromatic wine properties. In this study, selected aroma compounds (esters, C13‐norisoprenoids, oxidat...

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Veröffentlicht in:	Journal of the science of food and agriculture 2018-12, Vol.98 (15), p.5606-5615
Hauptverfasser:	Ruiz‐Moreno, María J, Raposo, Rafaela, Puertas, Belén, Cuevas, Francisco J, Chinnici, Fabio, Moreno‐Rojas, José M, Cantos‐Villar, Emma
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins Aroma compounds Astringents Damascenone Data analysis Data processing Esters Isoeugenol Organic chemistry Oxidation Polyphenols Properties (attributes) sensory analysis Sensory evaluation Sensory properties Sulfur Sulfur dioxide waste Wine Wineries Wines
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