|
Descripción
|
|
|---|---|
| The effect of the addition of a commercial enriched glutathione inactive dry yeast oenological preparation in the volatile and sensory properties of industrially manufactured roséGrenache wines was evaluated during their shelf-life. Descriptive sensory analysis with a trained panel was carried out when sensory differences in the triangle test were noticed. In addition, consumer tests were performed in order to investigate consumers? acceptability of wines. Results revealed significant sensory differences between control and glutathione inactive dry yeast wines after 9 months of aging. | |
|
Internacional
|
Si |
|
JCR del ISI
|
Si |
|
Título de la revista
|
International Journal of Food Properties |
|
ISSN
|
1094-2912 |
|
Factor de impacto JCR
|
0,906 |
|
Información de impacto
|
Datos JCR del año 2013 |
|
Volumen
|
17 |
|
DOI
|
10.1080/10942912.2012.685682 |
|
Número de revista
|
|
|
Desde la página
|
987 |
|
Hasta la página
|
1001 |
|
Mes
|
SIN MES |
|
Ranking
|
|