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Innovative winemaking: Consumer acceptance of red table wines
(2013-07-01)
Purpose: This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits. Design/methodology/approach: ...
White wines: Winemaking, chemical and sensory profile
(2021-02-04)
White wines’ winemaking technique is very closely related to the winemaking traditional protocol used for the production of red wines. However, the white wines differ from the red wines in the color, aromatic notes, acidity, ...
Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines
(2021-01-01)
Wine is one of the most traditional consumed alcoholic beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochemical and sensorial properties. Different ...
Innovative winemaking: Consumer acceptance of red table wines
(2013-07-01)
Purpose: This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits. Design/methodology/approach: ...
Wine color: sensory evaluatión and selectión of color cards.
(2005)
Sensory evaluation of wine color has not been extensively studied. There are few studies
that relate wine color sensory evaluation with wine color measurements and there is not a wme
color reference system, making wine ...
American grape wines: The Vitis labrusca X-factor
(2021-01-27)
Wine is one of the most famous beverages in the world, and the principal wine producers worldwide are European countries, which are known as their high quality wines produced from Vitis vinifera grapes. In contrast to this ...
Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta
(Elsevier B.V., 2019-01-30)
This study analyzed the volatile composition and aroma profile of BRS Carmem and BRS Violeta red wines elaborated from traditional and two alternative winemaking procedures: grape pre-drying and submerged cap. The wines ...
Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
(2013-12-01)
The objective of this study was to evaluate the association between the physicochemical properties and sensory acceptance of Brazilian red wines by applying chemometric techniques. Therefore, three winemaking processes ...