Sensory analysis of aroma attributes of young Airen white wines during storage in the bottle

被引:19
作者
Gonzalez-Vinas, MA [1 ]
Perez-Coello, MS [1 ]
Cabezudo, MD [1 ]
Martin-Alvarez, PJ [1 ]
机构
[1] Univ Castilla La Mancha, Fac Ciencias Quim, Dept Tecnol Alimentos, E-13071 Ciudad Real, Spain
关键词
D O I
10.1111/j.1745-4557.1998.tb00523.x
中图分类号
TS2 [食品工业];
学科分类号
0832 [食品科学与工程];
摘要
Airen white wines stored in the bottle under usual commercial conditions for 6, 18 30, and 42 months were studied to determine the effect of in-bottle storage time on the organoleptic characteristics of the wine and to evaluate shelf- life in the absence of careful storage conditions. Sensory descriptive analysis war; applied by a panel of 12 trained assessors, and multivariate analysis was applied to follow the changes taking place in the different attributes and determine shelf-life in the bottle. Stored in the bottle, young Airen white wines were judged to have a moderately strong fresh-citric, floral, and apple aroma for up to 18 months, while wines stored longer in the bottle had a sweet-raisin and a spicy-green pepper aroma. Significant differences existed between wines stored in the bottle 18 30 and 42 months based on disappearance of the fresh-citric aroma and the gradual appearance of a spicy-green pepper flavor. Commercial storage conditions should be revised for young Airen white wines to retain their favorable sensory characteristics for longer periods.
引用
收藏
页码:285 / 297
页数:13
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