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Published 2001

Read in Norwegian

Publication details

Journal : Journal of the Science of Food and Agriculture , vol. 81 , p. 1561–1572 , 2001

International Standard Numbers :
Printed : 0022-5142
Electronic : 1097-0010

Publication type : Academic article

Contributors : Sivertsen, Hanne Kristine; Figenschou, Erik; Nicolaysen, Frithjof; Risvik, Einar

Issue : 15

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

Two Chilean wines made from the Cabernet Sauvignon grape were stored in bottles at four different temperatures for a period of 44 months. During storage they were evaluated by sensory descriptive and chemical analyses. Different sensory profiles were obtained for the wines stored at the different temperatures. Smaller differences were found in the profiles of the two wines stored at the same temperatures. Wines were stored at different temperatures to determine if it was possible to predict the shelf-life of wines stored at optimal temperatures. This was not achieved in this study. Partial least squares regression was used to examine possible relationships between the chemical and sensory descriptive data. (C) 2001 Society of Chemical Industry.