First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC‐DAD‐ESI‐MS/MS, GC‐MS, and Napping® techniques: comparison with Tempranillo

Pérez‐Navarro, José; Miguel Izquierdo-Cañas, Pedro; Mena‐Morales, Adela; Martínez‐Gascueña, Jesús; Luis Chacón Vozmediano, Juan; García‐Romero, Esteban; Gómez‐Alonso, Sergio; Hermosín‐Gutiérrez, Isidro

doi:10.1002/jsfa.9403

Public

First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC‐DAD‐ESI‐MS/MS, GC‐MS, and Napping® techniques: comparison with Tempranillo

Published in Journal of the Science of Food and Agriculture • Oct 9, 2018

Authors:

José Pérez‐Navarro

Pedro Miguel Izquierdo-Cañas

Adela Mena‐Morales

Abstract

BACKGROUND: Due to the current dominance of a few grape varieties in the wine market, the aim of this work was to study the detailed phenolic and volatile composition, chromatic characteristics, and sensorial properties of red wines elaborated with new Vitis vinifera grapes (Moribel and Tinto Fragos...

Subject

Chemistry

Wine

Flavonols

Finding related papers...

Discussions

(0)

No comments yet

Be the first to share your thoughts!