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Title: Cava (Spanish sparkling wine) aroma: composition and determination methods
Author: Riu Aumatell, Montserrat
Torrens, Jordi
Buxaderas Sánchez, Susana
López Tamames, Elvira
Keywords: Investigació farmacèutica
Química dels aliments
Pharmaceutical research
Cava (Sparkling wine)
Food chemistry
Issue Date: 2013
Publisher: Transworld Research Network
Abstract: Cava (Spanish sparkling wine) is one of the most important quality sparkling wines in Europe. It is produced by the traditional method in which a base wine is re-fermented and aged in the same bottle that reaches the consumer. The special ageing in contact with lees gives the cava a particular bouquet with toasty, sweet or lactic notes. These nuances could be related with the chemical composition of aroma. The methods required to analyze the flavor of cava are revised. Three approaches are necessary to obtain a wider profile: chemical, olfactometric and sensory.
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It is part of: Recent Advances in Pharmaceutical Sciences III, 2013, Transworld Research Network : Editors: Diego Muñoz Torrero, Amparo Cortés & Eduardo L. Mariño. ISBN: 978-81-7895-605-3. Chapter 3, p. 45-60.
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Appears in Collections:Llibres / Capítols de llibre (Nutrició, Ciències de l'Alimentació i Gastronomia)

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