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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 ...
Phenolic composition and sensory characteristics of Cabernet Sauvignon wines: effect of water stress and harvest date
(Wiley, 2018-07)
The effect of three water status level and two harvest date 55 and 64days after veraison (DAV) on phenolic and sensory composition of Cabernet Sauvignon wines were investigated. The later harvest date led to wine with a ...
Perceived complexity in Sauvignon Blanc wines: influence of domain-specific expertise
(Australian Society of Viticulture and Oenology Inc., 2015)
Background and Aims: Complexity is a multidimensional and poorly defined term that is frequently employed to
characterise wine sensorially. The present study aimed to investigate the sensorial nature of perceived complexity ...
Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines
(Wiley, 2013-02)
Background and Aims: Anecdotal evidence suggests that there may be a synergistic effect of ethanol (EtOH ) and prolonged skin contact on the extraction of certain phenolics that may negatively impact wine sensory properties. ...
Caracterização físico-química e sensorial comparativa de vinho tinto e fermentado de amora
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2011-11-18)
Over the centuries, viticulture and winemaking have expanded throughout the world, as well as the raw materials were being added to the resulting fermented fruit. One is the blackberry much appreciated raw or used to make ...
Perceptión de la qualite du vin par les consommateurs
(2014)
In the recent years the wine consumption tends to decline, causing a world wine production surplus. Therefore, the wineries want to diversify their production to wines more qualitativeand therefore more expensive. Thus, ...
Characterization of red wines from South America based on sensory properties and antioxidant activity
(WILEY-BLACKWELLMALDEN, 2012)
BACKGROUND: It is widely accepted that red wines constitute one of the most important sources of dietary polyphenolic antioxidants. However, it is still not known how some variables such as variety, vintage, country of ...
Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordo and Isabel) red wines
(Springer, 2012-08-01)
Wine quality is evaluated by sensory attributes and physicochemical properties whose relationship is intensely investigated. This work aimed to analyze the physicochemical properties and sensory attributes of wines from ...
Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordo and Isabel) red wines
(Springer, 2012-08-01)
Wine quality is evaluated by sensory attributes and physicochemical properties whose relationship is intensely investigated. This work aimed to analyze the physicochemical properties and sensory attributes of wines from ...