Observatorio de I+D+i UPM

Memorias de investigación
Research Publications in journals:
IMPACT OF USING NEW COMMERCIAL GLUTATHIONE ENRICHED INACTIVE DRY YEAST OENOLOGICAL PREPARATIONS ON THE AROMA AND SENSORY PROPERTIES OF WINES
Year:2014
Research Areas
  • Foodstuffs tecnology,
  • Vinification,
  • Wine,
  • Agriculture
Information
Abstract
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.
International
Si
JCR
Si
Title
International Journal of Food Properties
ISBN
1094-2912
Impact factor JCR
0,906
Impact info
Datos JCR del año 2013
Volume
17
10.1080/10942912.2012.685682
Journal number
From page
987
To page
1001
Month
SIN MES
Ranking
Participants
  • Autor: I. Andújar-Ortiz (Instituto de Investigación en Ciencias de la Alimentación)
  • Autor: Carolina Chaya Romero (UPM)
  • Autor: P.J. Martín-Alvarez (Instituto de Investigación en Ciencias de la Alimentación)
  • Autor: M.V. Moreno Arribas (Instituto de Investigación en Ciencias de la Alimentación)
  • Autor: M.A. Pozo-Bayón (Instituto de Investigación en Ciencias de la Alimentación)
Research Group, Departaments and Institutes related
  • Creador: Departamento: Economía Agraria, Estadística y Gestión de Empresas
S2i 2019 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
Cofinanciación del MINECO en el marco del Programa INNCIDE 2011 (OTR-2011-0236)
Cofinanciación del MINECO en el marco del Programa INNPACTO (IPT-020000-2010-22)