Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines
Two experimental Syrah red wines with different polyphenol contents were used to study the impact of acetaldehyde addition on olfactory perception. Free acetaldehyde levels were measured in red wine by Head Space-Gas Chromatography-Mass Spectrometry (HS-GC-MS) to determine the acetaldehyde combinati...
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| Principais autores: | , , , , , , , |
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| 格式: | Artigo |
| 语言: | Inglês |
| 出版: |
MDPI AG
2022-06-01
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| 丛编: | Foods |
| 主题: | |
| 在线阅读: | https://www.mdpi.com/2304-8158/11/12/1693 |
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