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Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels
(Elsevier Ltd, 2020-12)
The use of vessels that are alternative to conventional cylindrical stainless steel tanks and traditional oak barrels during winemaking has increased in recent years. Examples of these alternative vessels include fashionable, ...
Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels
(Elsevier, 2020)
The use of vessels that are alternative to conventional cylindrical stainless steel tanks and traditional oak barrels
during winemaking has increased in recent years. Examples of these alternative vessels include fashionable, ...
Astringency sub-qualities of red wines and the influence of wine–saliva aggregates
(Blackwell Publishing Ltd, 2021)
© 2021 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF)Astringency is a sensory attribute, related to the ...
Sensory characterization of vitis vinifera cv. Malbec wines from seven viticulture regions of Argentina
(2007)
Abstract: Fifty six Malbec wines from seven Argentine viticulture regions (Valles Calchaquíes, Mendoza del Este, Mendoza del Sur, Patagonia, Alto Río Mendoza, Valle de Uco and San Juan), of the 2004 vintage, were evaluated ...
Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview: Red wines
(2021-01-27)
Red Wines presents relevant material regarding red wine technologies and their variations, including current information about their chemistry and sensory profiles. The book provides crucial evidence regarding the use of ...
Phenolic and sensory profiles discriminate geographical indications for Malbec wines from different regions of Mendoza, Argentina.
(Comité Editorial Food Chemistry., 2020)
Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation
(Wiley Blackwell Publishing, Inc, 2021-01)
Background and Aims: The aim of this work was to study the effect of two Patagonian malolactic starters, Oenococcus oeni UNQOe 73.2 and Lactiplantibacillus plantarum UNQLp 11, on the wine composition and sensory perception ...