Buscar
Mostrando ítems 71-80 de 659
Vinhos tintos do Noroeste Paulista: relação entre os perfis físico-químico e sensorial.
(2012)
Brazilian red wines are very appreciated by consumers from tropical regions, because they typically have aromatic and fruity taste. Thus, the aim of this article is to verify the quality of red wines from wineries located ...
Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
(Elsevier Science, 2015-04)
Prefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The aim of this work was to analyse the dynamics and diversity of ...
Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters
(Elsevier, 2020)
Quality and complexity are abstract terms employed frequently to describe a wine’s overall attributes. In the
present study, we investigated: (i) attributes driving wine professionals’ judgments of quality and complexity ...
APPLYING OF NEURAL NETWORK ON THE WINE SENSORIAL ANALYSIS FROM BARBADOS CHERRY
(Wiley-blackwell Publishing, IncMaldenEUA, 2010)
Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
(Elsevier Science, 2021-05)
Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was ...
Vinificação em tinto de uvas americanas: efeito das técnicas de pré-secagem das uvas e de chapéu submerso nos perfis químico e sensorial
(Universidade Estadual Paulista (UNESP), 2016)
Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi wines
(Soc Chilena Ciencia Suelo, 2015)
Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains
(Springer, 2016)
Polysaccharides, mainly mannoproteins, play an important role on technological and sensory quality of wines. These compounds are released to the wine during alcoholic fermentation and, thereafter, during yeast autolysis ...
Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality
(International Viticulture and Enology Society, 2020-11)
The climatic conditions in some wine regions imply in many cases the important delay in the harvest date to achieve an appropriate phenolic maturity in red grape varieties, leading to wines with high pH and alcohol content. ...