Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines

Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines

Two experimental Syrah red wines with different polyphenol contents were used to study the impact of acetaldehyde addition on olfactory perception. Free acetaldehyde levels were measured in red wine by Head Space-Gas Chromatography-Mass Spectrometry (HS-GC-MS) to determine the acetaldehyde combinati...

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Bibliographic Details
Main Authors: Luca Garcia, Cédrine Perrin, Valérie Nolleau, Teddy Godet, Vincent Farines, François Garcia, Soline Caillé, Cédric Saucier
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
acetaldehyde
red wine
Syrah
sensory analysis
polyphenol
Online Access:https://www.mdpi.com/2304-8158/11/12/1693

Internet

https://www.mdpi.com/2304-8158/11/12/1693

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