Changes in color and odorant compounds during oxidative aging of Pedro Ximenez sweet wines.

@article{Chaves2007ChangesIC,
  title={Changes in color and odorant compounds during oxidative aging of Pedro Ximenez sweet wines.},
  author={Margarita Chaves and Luis Zea and Lourdes Moyano and Manuel Garc{\'i}a Medina},
  journal={Journal of agricultural and food chemistry},
  year={2007},
  volume={55 9},
  pages={3592-8}
}
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 defining the CIELab color space (a*, b*, and L*) were subjected to a multiple-range test (p<0.05) that allowed discrimination of the five wine aging levels studied into five uniform groups according… CONTINUE READING