Emosensory profile and chemical characterization of wine vinegar from the Douro and Rioja demarcated regions
Year: 2024
Type: conference-paper
Abstract: Wine vinegars have a tangy flavor and are versatile in cooking. They've been used since the neolithic period and are now used as microbial inhibitors and acidifiers. They're low in calories, have antioxidants, and have a long shelf life, but quality may decrease after opening. The objective of this study focuses on the physical-chemical, sensory, and emotional characterization of wine vinegar samples from the douro demarcated region and la rioja. In total, 22 samples of wine vinegar were analyzed at the time of opening.
DOI: 10.58233/t8p6f2qs
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Awards: G1167214205, G1578237752, Centro de Matemática Computacional e Estocástica, G274581676, G3838636553, G3891694003, G4053078443, G491858407, Centro de Química - Vila Real, G5224927334, G5392376140, G6126344035, Centro de Matemática Computacional e Estocástica, G6606820909, G6997658380, Centro de Química - Vila Real
OpenAlex ID: W4407605571