Electronic nose analysis of Cabernet Sauvignon (Vitis vinifera L.) grape and wine volatile differences during cold soak and postfermentation

Agriculture & Biology

• electronic nose 82%
• Vitis vinifera 63%
• wines 57%
• grapes 55%
• principal component analysis 23%
• butanol 18%
• chemistry 15%
• polymers 13%
• citronellol 12%
• benzyl alcohol 12%
• octanol 11%
• hexanoic acid 11%
• phenylethyl alcohol 11%
• benzaldehyde 11%
• 1-propanol 10%
• maceration 10%
• red wines 10%
• cold treatment 8%
• succinic acid 8%
• ethyl acetate 8%
• sensors (equipment) 8%
• sensory evaluation 8%
• juices 8%
• odors 6%
• acetates 6%
• esters 6%
• color 5%
• acids 4%
• temperature 3%

Medicine & Life Sciences

• Vitis 80%
• Wine 75%
• Cold Temperature 55%
• Principal Component Analysis 24%
• damascenone 18%
• diethyl succinate 17%
• 3-hexen-1-ol 16%
• tert-amyl alcohol 15%
• citronellol 14%
• Polymers 13%
• isovaleric acid 13%
• Phenylethyl Alcohol 12%
• 1-Octanol 12%
• benzaldehyde 12%
• hexanoic acid 12%
• Benzyl Alcohol 12%
• 1-Propanol 11%
• 1-Butanol 10%
• ethyl acetate 9%
• Odorants 8%
• Esters 7%
• Acetates 7%
• Color 6%