A sensory approach for the monitoring of accelerated red wine aging processes using multi-block methods
暂无分享,去创建一个
Consuelo Pizarro | José María González-Sáiz | I. Esteban-Díez | S. Rodríguez-Tecedor | C. Pizarro | J. González-Sáiz | I. Esteban-Díez | S. Rodríguez-Tecedor | J. M. González-Sáiz
[1] V. Cheynier,et al. Phenolic Reactions during Winemaking and Aging , 2006, American Journal of Enology and Viticulture.
[2] J. Macgregor,et al. Analysis of multiblock and hierarchical PCA and PLS models , 1998 .
[3] A. Chatzilazarou,et al. Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis , 2009 .
[4] M. Ortega-Heras,et al. Importance of chip selection and elaboration process on the aromatic composition of finished wines. , 2008, Journal of agricultural and food chemistry.
[5] Tormod Næs,et al. Visualization of sensory profiling data for performance monitoring , 2007 .
[6] A. C. Clark,et al. Sensory, chemical, and electronic tongue assessment of micro-oxygenated wines and oak chip maceration: assessing the commonality of analytical techniques. , 2010, Journal of agricultural and food chemistry.
[7] Teresa Garde-Cerdán,et al. Review of quality factors on wine ageing in oak barrels , 2006 .
[8] M. Ortega-Heras,et al. Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips , 2010 .
[9] Tormod Næs,et al. Analysing Individual Profiles by Three-Way Factor Analysis , 1996 .
[10] Tormod Næs,et al. Handling individual differences between assessors in sensory profiling , 1990 .
[11] M. Pérez-Coello,et al. Micro-oxygenation and oak chip treatments of red wines: effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines. , 2011 .
[12] I. Nevares,et al. Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging. , 2010, Analytica chimica acta.
[13] Garmt Dijksterhuis,et al. Assessing panel consonance , 1995 .
[14] Tormod Næs,et al. Some new tools for visualising multi-way sensory data , 2008 .
[15] Tormod Næs,et al. Statistics for Sensory and Consumer Science , 2010 .
[16] M. Díaz-Maroto,et al. Volatile Compounds and Wine Aging , 2009 .
[17] A. Antonopoulos,et al. Artificial aging of wines using oak chips , 2004 .
[18] M. del Álamo Sanza,et al. Changes in Phenolic Compounds and Colour Parameters of Red Wine Aged with Oak Chips and in Oak Barrels , 2004 .
[19] S. Rayne,et al. Chromatic Characteristics and Optically Derived Compositional Descriptors of Micro-oxygenated Wines from Vitis vinifera cv. Merlot and Cabernet Sauvignon , 2011 .
[20] D. D. Santis,et al. Influence of oak woods of different geographical origins on quality of wines aged in barriques and using oak chips , 2007 .
[21] J. Piggott,et al. Effect of maturation in small oak casks on the volatility of red wine aroma compounds , 2002 .
[22] E. Gómez‐Plaza,et al. A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry , 2011 .
[23] J. López-Roca,et al. SENSORY DESCRIPTIVE ANALYSIS OF A RED WINE AGED WITH OAK CHIPS IN STAINLESS STEEL TANKS OR USED BARRELS: EFFECT OF THE CONTACT TIME AND SIZE OF THE OAK CHIPS , 2008 .
[24] F. Pardo,et al. Influence of oak wood on the aromatic composition and quality of wines with different tannin contents. , 2002, Journal of agricultural and food chemistry.
[25] Frederik Questier,et al. Data structures and data transformations for clustering chemical data , 2001 .
[26] M. Díaz-Maroto,et al. Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips , 2006 .
[27] S. Merino,et al. Influence of different aging systems and oak woods on aged wine color and anthocyanin composition , 2004 .
[28] Tormod Næs,et al. Identifying outlying assessors in sensory profiling using fuzzy clustering and multi-block methodology , 2009 .
[29] I. Nevares,et al. Measurement of dissolved oxygen during red wines tank aging with chips and micro-oxygenation. , 2008, Analytica chimica acta.
[30] Robert Sabatier,et al. The ACT (STATIS method) , 1994 .
[31] Véronique Cheynier,et al. Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling. , 2010, Analytica chimica acta.