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...

Full description

Bibliographic Details

Published in:	OENO One
Main Authors:	Arancha de la Fuente Blanco, María-Pilar Sáenz-Navajas, Jordi Ballester, Ernesto Franco-Luesma, Dominique Valentin, Vicente Ferreira
Format:	Article
Language:	English
Published:	International Viticulture and Enology Society 2023-06-01
Subjects:	oak aroma ethyl 2-methylbutyrate sensory notes new odours odour competition black fruit
Online Access:	https://oeno-one.eu/article/view/7089