0000000001090843
AUTHOR
Marta Albisu
Identification and quantification of the odour active compounds in sheep’s raw milk cheeses with flavour defect
Identification and quantification of the odour active compounds in sheep’s raw milk cheeses with flavour defect. 14. Weurman flavour research symposium
Odour active compounds in raw sheep-milk cheeses with flavour defects
proceedings paper from the 14th Weurman Flavour Research Symposium (15-19 September 2014, Queens' College Cambridge, UK); absent
Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines
Background and Aims: This work studies the effect of winemaking process (carbonic maceration (CM) vs destemming) and the effect of grape variety (100% Tempranillo red grapes vs Tempranillo grapes and Viura white grapes) on sensory and physicochemical characteristics of young red wines from Rioja Alavesa. Methods and Results: Nineteen wines distributed in four groups (the four combinations from the two factors) were collected from 12 wineries. Twenty-four sensory attributes and 15 physicochemical parameters were analysed at four time points through 9 months. Data were analysed by analysis of variance and by canonical variate analysis. CM wines were higher in red berry aroma and flavour, alco…