Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models

The present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in red wines. The semi-synthetic wine models contained a fixed aroma composition, the dearomatised non-volatile fraction of red wine and 21 diff...

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Detalhes bibliográficos

Principais autores:	Arancha de la Fuente Blanco, María-Pilar Sáenz-Navajas, Jordi Ballester, Ernesto Franco-Luesma, Dominique Valentin, Vicente Ferreira
Formato:	Artigo
Idioma:	Inglês
Publicado em:	International Viticulture and Enology Society 2023-06-01
coleção:	OENO One
Assuntos:	oak aroma ethyl 2-methylbutyrate sensory notes new odours odour competition black fruit
Acesso em linha:	https://oeno-one.eu/article/view/7089
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