Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles

Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles

During aging, most bottled white wines lose their distinctive organoleptic characteristics according to their storage conditions (closure, temperature, time). However, the effect of these factors on organoleptic characteristics of Torrontes Riojano wines (TRw) has not been studied yet. This study ai...

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Main Authors: Castellanos, Erika Romina, Jofre, Viviana Patricia, Fanzone, Martín Leandro, Assof, Mariela Vanesa, Catania, Anibal Alejandro, Diaz Sambueza, Alejandra Mariela, Heredia, Francisco José, Mercado, Laura Analia
Format: info:ar-repo/semantics/artículo biblioteca
Language:eng
Published: Elsevier 2021-06-15T13:22:32Z
Subjects:Vinos, Vino Blanco, Almacenamiento, Temperatura, Compuestos Fenólicos, Propiedades Organolépticas, Wines, White Wines, Storage, Temperature, Phenolic Compounds, Organoleptic Properties, Torrontes Riojano, Análisis Sensorial,
Online Access:http://hdl.handle.net/20.500.12123/9588
https://www.sciencedirect.com/science/article/abs/pii/S0956713521004813
https://doi.org/10.1016/j.foodcont.2021.108343
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http://hdl.handle.net/20.500.12123/9588
https://www.sciencedirect.com/science/article/abs/pii/S0956713521004813
https://doi.org/10.1016/j.foodcont.2021.108343

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