Aroma Composition of Vitis vinifera Cv. Tannat:  the Typical Red Wine from Uruguay

The free volatiles, as well as those released from the glycosidically bound forms by enzyme hydrolysis, have been analyzed to chracterize young Tannat wines from two successive vintages. The Tannat wine showed some aroma profile peculiarities detected in the free forms but, above all, in the bound f...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2003-08, Vol.51 (18), p.5408-5413
Hauptverfasser:	Boido, Eduardo, Lloret, Adriana, Medina, Karina, Fariña, Laura, Carrau, Francisco, Versini, Giuseppe, Dellacassa, Eduardo
Format:	Artikel
Sprache:	eng
Schlagworte:	Chromatography, Gas Fruit - chemistry Gas Chromatography-Mass Spectrometry Glycosides - analysis Monoterpenes - analysis Odorants - analysis Shikimic Acid - analogs & derivatives Uruguay Vitis - chemistry Vitis vinifera Volatilization Wine - analysis
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