Changes in Color and Odorant Compounds during Oxidative Aging of Pedro Ximenez Sweet Wines

Pedro Ximenez sweet wines obtained following the typical criaderas and solera method for sherry wines and subjected to oxidative aging for 0, 1.3, 4.2, 7.0, or 11.5 years were studied in terms of color and aroma fraction by using the CIELab method and gas chromatography, respectively. The parameters...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2007-05, Vol.55 (9), p.3592-3598
Hauptverfasser:	Chaves, Margarita, Zea, Luis, Moyano, Lourdes, Medina, Manuel
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Color Confectionery products and chocolate industries, honey Fermented food industries food composition Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology odor compounds Odorants - analysis oxidation Oxidation-Reduction oxidative aging Pedro Ximenez sweet wines Spain Time Factors Vitaceae Wine - analysis wine aging wine quality wines Wines and vinegars
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