Wine Sensory Faults Origin, Prevention and Removal

Wine is highly appreciated for its distinctive sensory characteristics, including its colour, aroma, and taste. However, unwanted microbiological activity, unbalanced concentrations of certain compounds resulting from unbalanced grape chemical compositions, and inadequate winemaking practices and st...

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Detalles Bibliográficos
Otros Autores:	Nunes, Fernando M. (Editor), Cosme, Fernanda (Otro), Filipe-Ribeiro, Luís
Formato:	Libro electrónico
Idioma:	Inglés
Publicado:	Basel MDPI Books 2022
Materias:	Technology: general issues Chemical engineering triazole pesticides wine fermentation sensory analysis flavor components oxidation membrane contactor polymeric pigments mannoproteins mouthfeel astringency subquality colour pressing extended maceration Sangiovese ladybird taint methoxypyrazines wine quality wine faults grape quality yeasts non-Saccharomyces off-smells volatile acidity ethylphenols pyranoanthocyanins pH control bioprotection amino acid yeast sulfur aroma aging QDA glutathione sulfur dioxide hydrolysable tannins light-struck taste storage white wine wine oxidation browning light exposure tannins reductive aromas atypical aging preventive measures corrective solutions 2,4,6-Trichloroanisole (TCA) ADSI cork powder fining agent phenolic profile chromatic characteristics volatile profile
Ver en Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009683482606719