Evaluation of the active odorants in Amontillado sherry wines during the aging process.

Abstract

Odor compounds in Amontillado sherry white wine obtained by means of biological aging first and oxidative aging second in American oak casks were determined by gas chromatography-olfactometry. Sniffing revealed fruity, fatty, chemical, spicy, vegetable, floral and empyreumatic odors, the first being the most common. Olfactometric intensity was assessed on a… (More)
DOI: 10.1021/jf100410n

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@article{Moyano2010EvaluationOT, title={Evaluation of the active odorants in Amontillado sherry wines during the aging process.}, author={Lourdes Moyano and Luis Zea and Jos{\'e} Al{\'i} Moreno and Manuel Medina}, journal={Journal of agricultural and food chemistry}, year={2010}, volume={58 11}, pages={6900-4} }