Ontology highlight
ABSTRACT:
SUBMITTER: Coelho C
PROVIDER: S-EPMC5897750 | biostudies-literature | 2018
REPOSITORIES: biostudies-literature
Coelho Christian C Julien Perrine P Nikolantonaki Maria M Noret Laurence L Magne Mathilde M Ballester Jordi J Gougeon Régis D RD
Frontiers in chemistry 20180406
Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed chemically and sensorially. Three bottles per turbidity level were opened in 2015 in order to assess the intensity of the reductive and/or oxidative aromas (REDOX sensory scores) by a trained sensory panel. The chemical analyses consisted in polypheno ...[more]