Riu Aumatell, MontserratTorrens, JordiBuxaderas Sánchez, SusanaLópez Tamames, Elvira2013-10-152013-10-152013https://hdl.handle.net/2445/46992Podeu consultar el llibre complet a: http://hdl.handle.net/2445/46988Cava (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.16 p.application/pdfeng(c) Transworld Research Network, 2013Investigació farmacèuticaCavaQuímica dels alimentsPharmaceutical researchCava (Sparkling wine)Food chemistryinfo:eu-repo/semantics/bookPart283226info:eu-repo/semantics/openAccess