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The diversity of effects of yeast derivatives during sparkling wine aging
(Elsevier, 2022)
This study shows the monitoring of the physical, chemical and sensorial changes that occur in the sparkling wine along 18 months of aging due to different typology yeast-derived products; dry inactivated yeast from ...
Controlled water deficit modifies the phenolic composition and sensory properties in cabernet sauvignon wines
(Elsevier, 2018-07-14)
This study investigates the chemical composition and sensory properties of wines from Cabernet Sauvignon vines grown under controlled water deficit in two consecutive seasons. The wines were made from fruit of grapevines ...
Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains
(Sage Publications Ltd, 2020-09)
Chemical and sensory properties of Torrontés Riojano sparkling wines, prepared using second fermentation with Saccharomyces strains EC1118, bayanus C12 and IFI473I, were explored. All sparkling wines showed high levels of ...
Caracterización física, química y sensorial de mezclas de vinos cabernet sauvignon con syrah y syrah con viognier
(Universidad de Chile, 2015)
Hace unos años Chile se concentraba mayoritariamente en producir vinos monovarietales, no dando importancia a las mezclas. En los escasos vinos con mezcla de variedades, éstas se hacían notar en los vinos de alta gama ...
Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties
(2016)
The effects of prefermentative cold soak (CS) combined with two SO2 additions (50 and 100 mg L1) on the anthocyanin composition, chromatic properties and sensory attributes of Barbera D'Asti and Malbec wines were studied. ...
Oxidation of wine phenolics: A critical evaluation and hypotheses
(American Society for Enology and Viticulture, 2007)
Wine pH Prevails over Buffering Capacity of Human Saliva
(2016)
Wine is an acidic beverage; its pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly ...
Sensory characterization of vitis vinifera cv. Malbec wines from seven viticulture regions of Argentina
(Wiley Blackwell Publishing, Inc, 2007-10)
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 by sensory ...
Winemaking procedures and their influence on wine stabilization: Effect on the chemical profile
(2016-01-01)
Wine plays an important role in the group of alcoholic beverages due to the health benefits provided by its daily intake, since it presents phenolic compounds that help to prevent or avoid some particular diseases. These ...