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dc.contributor.authorRiu Aumatell, Montserrat-
dc.contributor.authorTorrens, Jordi-
dc.contributor.authorBuxaderas Sánchez, Susana-
dc.contributor.authorLópez Tamames, Elvira-
dc.descriptionPodeu consultar el llibre complet a:
dc.description.abstractCava (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.eng
dc.format.extent16 p.-
dc.publisherTransworld Research Network-
dc.relation.isformatofReproducció del capítol del llibre publicat a:
dc.relation.ispartofRecent 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.-
dc.rights(c) Transworld Research Network, 2013-
dc.subject.classificationInvestigació farmacèuticacat
dc.subject.classificationQuímica dels alimentscat
dc.subject.otherPharmaceutical researcheng
dc.subject.otherCava (Sparkling wine)eng
dc.subject.otherFood chemistryeng
dc.titleCava (Spanish sparkling wine) aroma: composition and determination methodseng
Appears in Collections:Llibres / Capítols de llibre (Nutrició, Ciències de l'Alimentació i Gastronomia)

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