Preliminary study of flavor compounds as oxidation markers in bottled white wines of Greek origin

Preliminary study of flavor compounds as oxidation markers in bottled white wines of Greek origin

Aim: The aim of this project was to identify the characteristic flavor and off-flavor compounds that could be used as potential oxidation markers to establish the quality of the stored wines and to predict the wines’ shelf life employing a mathematical model. Materials and methods: Six mono-varieta...

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Bibliographic Details
Main Authors: Antonios Kanavouras, Eleni Karanika, Frank A Coutelieris, Yorgos Kotseridis, Stamatina Kallithraka
Format: Article
Language:English
Published: International Viticulture and Enology Society 2019-08-01
Series:OENO One
Subjects:
packaging
flavor compounds
cork oxygen permeability
mathematical models
Online Access:https://oeno-one.eu/article/view/2439

Internet

https://oeno-one.eu/article/view/2439

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