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Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
(Faculty of Food Technology and Biotechnology, University of Zagreb (Croacia), 2009)
Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic fermentation in Malbec ...
Wine and cheese : two products or one association? : a new method for assesing wine-cheese pairing
(American Association of Wine Economics, 2017)
Abstract: The aim of this study was to identify which attributes impacted the dynamic liking of cheese and wine individually as well as when consumed together. Three wines (a white one, Pouilly Loché; and two red ones ...
Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
(Multidisciplinary Digital Publishing Institute, 2019-07)
It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ...
Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
(2014)
We review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into ...
Comparative study of wine tannin classification using Fourier transform mid-infrared spectrometry and sensory analysis
(SOC APPLIED SPECTROSCOPY, 2007)
Wine tannins are fundamental to the determination of wine quality. However, the chemical and sensorial analysis of these compounds is not straightforward and a simple and rapid technique is necessary. We analyzed the ...
Chemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines
(MDPI, 2021)
The addition of bentonite to wine to eliminate unstable haze-forming proteins and as
a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this
process. The moment of the addition ...
Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi wines
(Soc Chilena Ciencia Suelo, 2015-01-01)
In this study we investigated the effects of late leaf removal on the berry and wine composition and on wine sensory characteristics of Uva Longanesi, a late maturing red Italian grape variety, which wines are characterized ...
Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
(MDPI, 2019-07)
It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ...
Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines
(2015-04)
Four regulated deficit irrigation (RDI) regimes were applied to Cabernet Sauvignon grapes, which were analyzed for phenolics and also made into wine over three consecutive growing seasons. Relative to an industry standard ...