Relationship between the non-volatile composition and the in-mouth quality in red wines

José-Miguel Avizcuri (1) , M. Gonzales (2) , Dominique Valentin (3, 4) , Vicente Ferreira (5) , Purificación Fernández-Zurbano (1) , Maria-Pilar Saenz Navajas (3)

1 ICVV - Instituto de Ciencias de la Vid y el Vino
2 University
3 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
4 AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement
5 Laboratory for Aroma Analysis and Enology (LAAE)

absent

Domaines: Alimentation et Nutrition

José-Miguel Avizcuri, M. Gonzales, Dominique Valentin, Vicente Ferreira, Purificación Fernández-Zurbano, et al.. Relationship between the non-volatile composition and the in-mouth quality in red wines. Wine Active Compounds 2014 International Conference, Mar 2014, Beaune, France. 1 p. ⟨hal-01256482⟩