Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes

impact on wine volatile composition and sensory properties

Olaf J. Schelezki (Author), Katja Šuklje (Author), Paul K. Boss (Author), David W. Jeffery (Author)

Abstract

Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties

Keywords

berry shrivel;wine aroma;sensory analysis;water addition;alcohol content;

Data

Language:	English
Year of publishing:	2018
Typology:	1.01 - Original Scientific Article
Organization:	UNG - University of Nova Gorica
UDC:	663
COBISS:	5133307
ISSN:	0308-8146
Parent publication:	Food chemistry
Views:	3538
Downloads:	0
Average score:	0 (0 votes)
Metadata:

Other data

URN:	URN:SI:UNG
Type (COBISS):	Not categorized
Pages:	str. 196-206
Issue:	ǂVol. ǂ259
Chronology:	2018
DOI:	10.1016/j.foodchem.2018.03.118
ID:	10921263