Optimization of an aroma sensor for assessing grape quality for wine making
Control of the raw material has considerable influence on final wine quality. The objective of this work was to develop a sensor capable of assessing grape juice quality in the cellar. Sensor response was compared with conventional chemical analysis using multivariate data techniques. The aroma sens...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | article |
| Language: | Inglés |
| Published: |
2017
|
| Online Access: | http://hdl.handle.net/20.500.11939/5345 |
Similar Items: Optimization of an aroma sensor for assessing grape quality for wine making
- An aroma sensor for assessing peach quality
- Desarrollo de un sensor de aromas para la evaluación de la calidad de productos agroalimentarios
- Effect of delaying winter pruning of Bobal and Tempranillo grapevines on vine performance, grape and wine composition
- Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines
- Modulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging
- Natural occurrence of Ochratoxin A in musts, wines and grape vine fruits from grapes harvested in Argentina