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Beef stock reductions with red wine were prepared as for use in a classical red wine sauce. The choice of wine (Zinfandel versus Cabernet Sauvignon) and preparation method (reducing wine and stock separately versus together) were varied in order to study the effect on flavour and related chemical composition of stocks. This was done by means of a descriptive sensory analysis, gas chromatography (volatile...
In beef stock, made of brisket, water and NaCl, reduction time was found to play a major role in development of volatile compounds and sensory characteristics. Nine stock reductions, made by varying concentration factor and reduction time (controlling power input from stove), were compared using dynamic headspace gas chromatography and a descriptive sensory analysis (n=9). Aroma compounds could be...
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