AROMA CHARACTERIZATION OF COMMERCIAL RED WINES OF URUGUAY
Aroma evaluation of 14 commercial red wines of the Uruguayan market (5 Tannat, 5 Cabernet Sauvignon and 4 Merlot) was done by descriptive analysis. Generalized Procrustes Analysis applied to the data allowed differentiating among the three groups of samples and obtaining sensory attributes that were...
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Gespeichert in:
| Autor*in: |
GAMBARO, ADRIANA [verfasserIn] VARELA, PAULA [verfasserIn] BOIDO, EDUARDO [verfasserIn] |
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E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 2003 |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2007 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of sensory studies - Oxford : Wiley-Blackwell, 1986, 18(2003), 5, Seite 0 |
| Übergeordnetes Werk: |
volume:18 ; year:2003 ; number:5 ; pages:0 |
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| DOI / URN: |
10.1111/j.1745-459X.2003.tb00394.x |
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| 520 | |a Aroma evaluation of 14 commercial red wines of the Uruguayan market (5 Tannat, 5 Cabernet Sauvignon and 4 Merlot) was done by descriptive analysis. Generalized Procrustes Analysis applied to the data allowed differentiating among the three groups of samples and obtaining sensory attributes that were responsible for these observed differences. The samples of Tannat were differentiated from Cabernet and Merlot samples and their aroma profile was characterized by secondary and tertiary descriptors of: berry (blackcurrant), dried fruit (prune), resinous (oak), spicy (liquorice) and microbiological (yeasty). | ||
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10.1111/j.1745-459X.2003.tb00394.x doi (DE-627)NLEJ243010222 DE-627 ger DE-627 rakwb GAMBARO, ADRIANA verfasserin aut AROMA CHARACTERIZATION OF COMMERCIAL RED WINES OF URUGUAY Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Aroma evaluation of 14 commercial red wines of the Uruguayan market (5 Tannat, 5 Cabernet Sauvignon and 4 Merlot) was done by descriptive analysis. Generalized Procrustes Analysis applied to the data allowed differentiating among the three groups of samples and obtaining sensory attributes that were responsible for these observed differences. The samples of Tannat were differentiated from Cabernet and Merlot samples and their aroma profile was characterized by secondary and tertiary descriptors of: berry (blackcurrant), dried fruit (prune), resinous (oak), spicy (liquorice) and microbiological (yeasty). 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| VARELA, PAULA verfasserin aut BOIDO, EDUARDO verfasserin aut GIMENEZ, ANA oth MEDINA, KARINA oth CARRAU, FRANCISCO oth In Journal of sensory studies Oxford : Wiley-Blackwell, 1986 18(2003), 5, Seite 0 Online-Ressource (DE-627)NLEJ24392657X (DE-600)2179786-9 1745-459X nnns volume:18 year:2003 number:5 pages:0 http://dx.doi.org/10.1111/j.1745-459X.2003.tb00394.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 18 2003 5 0 |
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10.1111/j.1745-459X.2003.tb00394.x doi (DE-627)NLEJ243010222 DE-627 ger DE-627 rakwb GAMBARO, ADRIANA verfasserin aut AROMA CHARACTERIZATION OF COMMERCIAL RED WINES OF URUGUAY Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Aroma evaluation of 14 commercial red wines of the Uruguayan market (5 Tannat, 5 Cabernet Sauvignon and 4 Merlot) was done by descriptive analysis. Generalized Procrustes Analysis applied to the data allowed differentiating among the three groups of samples and obtaining sensory attributes that were responsible for these observed differences. The samples of Tannat were differentiated from Cabernet and Merlot samples and their aroma profile was characterized by secondary and tertiary descriptors of: berry (blackcurrant), dried fruit (prune), resinous (oak), spicy (liquorice) and microbiological (yeasty). 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| VARELA, PAULA verfasserin aut BOIDO, EDUARDO verfasserin aut GIMENEZ, ANA oth MEDINA, KARINA oth CARRAU, FRANCISCO oth In Journal of sensory studies Oxford : Wiley-Blackwell, 1986 18(2003), 5, Seite 0 Online-Ressource (DE-627)NLEJ24392657X (DE-600)2179786-9 1745-459X nnns volume:18 year:2003 number:5 pages:0 http://dx.doi.org/10.1111/j.1745-459X.2003.tb00394.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 18 2003 5 0 |
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10.1111/j.1745-459X.2003.tb00394.x doi (DE-627)NLEJ243010222 DE-627 ger DE-627 rakwb GAMBARO, ADRIANA verfasserin aut AROMA CHARACTERIZATION OF COMMERCIAL RED WINES OF URUGUAY Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Aroma evaluation of 14 commercial red wines of the Uruguayan market (5 Tannat, 5 Cabernet Sauvignon and 4 Merlot) was done by descriptive analysis. Generalized Procrustes Analysis applied to the data allowed differentiating among the three groups of samples and obtaining sensory attributes that were responsible for these observed differences. The samples of Tannat were differentiated from Cabernet and Merlot samples and their aroma profile was characterized by secondary and tertiary descriptors of: berry (blackcurrant), dried fruit (prune), resinous (oak), spicy (liquorice) and microbiological (yeasty). 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| VARELA, PAULA verfasserin aut BOIDO, EDUARDO verfasserin aut GIMENEZ, ANA oth MEDINA, KARINA oth CARRAU, FRANCISCO oth In Journal of sensory studies Oxford : Wiley-Blackwell, 1986 18(2003), 5, Seite 0 Online-Ressource (DE-627)NLEJ24392657X (DE-600)2179786-9 1745-459X nnns volume:18 year:2003 number:5 pages:0 http://dx.doi.org/10.1111/j.1745-459X.2003.tb00394.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 18 2003 5 0 |
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Aroma evaluation of 14 commercial red wines of the Uruguayan market (5 Tannat, 5 Cabernet Sauvignon and 4 Merlot) was done by descriptive analysis. Generalized Procrustes Analysis applied to the data allowed differentiating among the three groups of samples and obtaining sensory attributes that were responsible for these observed differences. The samples of Tannat were differentiated from Cabernet and Merlot samples and their aroma profile was characterized by secondary and tertiary descriptors of: berry (blackcurrant), dried fruit (prune), resinous (oak), spicy (liquorice) and microbiological (yeasty). |
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Aroma evaluation of 14 commercial red wines of the Uruguayan market (5 Tannat, 5 Cabernet Sauvignon and 4 Merlot) was done by descriptive analysis. Generalized Procrustes Analysis applied to the data allowed differentiating among the three groups of samples and obtaining sensory attributes that were responsible for these observed differences. The samples of Tannat were differentiated from Cabernet and Merlot samples and their aroma profile was characterized by secondary and tertiary descriptors of: berry (blackcurrant), dried fruit (prune), resinous (oak), spicy (liquorice) and microbiological (yeasty). |
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Aroma evaluation of 14 commercial red wines of the Uruguayan market (5 Tannat, 5 Cabernet Sauvignon and 4 Merlot) was done by descriptive analysis. Generalized Procrustes Analysis applied to the data allowed differentiating among the three groups of samples and obtaining sensory attributes that were responsible for these observed differences. The samples of Tannat were differentiated from Cabernet and Merlot samples and their aroma profile was characterized by secondary and tertiary descriptors of: berry (blackcurrant), dried fruit (prune), resinous (oak), spicy (liquorice) and microbiological (yeasty). |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ243010222</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707171246.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2003 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1745-459X.2003.tb00394.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ243010222</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">GAMBARO, ADRIANA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">AROMA CHARACTERIZATION OF COMMERCIAL RED WINES OF URUGUAY</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">2003</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Aroma evaluation of 14 commercial red wines of the Uruguayan market (5 Tannat, 5 Cabernet Sauvignon and 4 Merlot) was done by descriptive analysis. Generalized Procrustes Analysis applied to the data allowed differentiating among the three groups of samples and obtaining sensory attributes that were responsible for these observed differences. The samples of Tannat were differentiated from Cabernet and Merlot samples and their aroma profile was characterized by secondary and tertiary descriptors of: berry (blackcurrant), dried fruit (prune), resinous (oak), spicy (liquorice) and microbiological (yeasty).</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2007</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2007||||||||||</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">VARELA, PAULA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">BOIDO, EDUARDO</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">GIMENEZ, ANA</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">MEDINA, KARINA</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">CARRAU, FRANCISCO</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of sensory studies</subfield><subfield code="d">Oxford : Wiley-Blackwell, 1986</subfield><subfield code="g">18(2003), 5, Seite 0</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ24392657X</subfield><subfield code="w">(DE-600)2179786-9</subfield><subfield code="x">1745-459X</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:18</subfield><subfield code="g">year:2003</subfield><subfield code="g">number:5</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1745-459X.2003.tb00394.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">18</subfield><subfield code="j">2003</subfield><subfield code="e">5</subfield><subfield code="h">0</subfield></datafield></record></collection>
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