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Sensory and Olfactometric Profiles of Red Wines after Natural and Forced Oxidation Processes

Tania Balboa-Lagunero, Teresa Arroyo, Juan M. Cabellos, Margarita Aznar
Am J Enol Vitic. December 2011 62: 527-535; published ahead of print December 01, 2011 ; DOI: 10.5344/ajev.2011.10080

Article Information

vol. 62 no. 4

DOI 
https://doi.org/10.5344/ajev.2011.10080
Published By 
American Journal of Enology and Viticulture
History 
  • Received July 1, 2010
  • Revision received September 1, 2010
  • Revision received July 1, 2011
  • Accepted August 1, 2011
  • Published online December 1, 2011.
Copyright & Usage 
© 2011 by the American Society for Enology and Viticulture

Author Information

  1. Tania Balboa-Lagunero1,
  2. Teresa Arroyo1,
  3. Juan M. Cabellos1 and
  4. Margarita Aznar1,2,*
  1. 1Food and Agricultural Science Department, IMIDRA, Finca El Encín, A2 Km 38.2, Alcalá de Henares, 28800 Madrid, Spain
  2. 2Analytical Chemistry Department, GUIA Group, I3A, CPS, University of Zaragoza, Ma de Luna 3, 50018 Zaragoza, Spain
  1. ↵* Corresponding author (email: marga{at}unizar.es)
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Sensory and Olfactometric Profiles of Red Wines after Natural and Forced Oxidation Processes
Tania Balboa-Lagunero, Teresa Arroyo, Juan M. Cabellos, Margarita Aznar
Am J Enol Vitic.  December 2011  62: 527-535;  published ahead of print December 01, 2011 ; DOI: 10.5344/ajev.2011.10080
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