Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study

@inproceedings{Lpez1999IdentificationOI,
  title={Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study},
  author={Ricardo Rodr{\'i}guez L{\'o}pez and Vicente Ferreira and Purificaci{\'o}n Hern{\'a}ndez and J. M. Ib{\'a}{\~n}ez Cacho},
  year={1999}
}
An Aroma Extract Dilution Analysis (AEDA) has been carried out on three monovarietal young red wines plus a mixture of wines aged one year. The aromograms contain 85 odour-active regions classified in four categories of intensity. The 11 most powerful odorants, 14 out of the 17 second-most powerful, and 34 of the rest could be identified using a HPLC prefractionation method and standard HRGC-MS-olfactometric techniques. The most active odorants of the monovarietal wines were isoamyl and… CONTINUE READING

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