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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Detalles Bibliográficos
Autores principales: Garcia, Luca, Perrin, Cédrine, Nolleau, Valérie, Godet, Teddy, Farines, Vincent, Garcia, François, Caillé, Soline, Saucier, Cédric
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9223084/
https://www.ncbi.nlm.nih.gov/pubmed/35741891
http://dx.doi.org/10.3390/foods11121693

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9223084/
https://www.ncbi.nlm.nih.gov/pubmed/35741891
http://dx.doi.org/10.3390/foods11121693

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