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1.
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 Schelezki, Katja Šuklje, Paul K. Boss, David W. Jeffery, 2018, izvirni znanstveni članek

Najdeno v: ključnih besedah
Ključne besede: Berry shrivel, Wine aroma, Sensory analysis, Water addition, Alcohol content
Objavljeno: 03.04.2018; Ogledov: 942; Prenosov: 0
.pdf Polno besedilo (574,08 KB)

2.
A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles
Suzy.Y Rogers, Peter J. Torley, Guillaume Antalick, John.W Blackman, Rocco Longo, Leigh Schmidtke, 2018, izvirni znanstveni članek

Najdeno v: ključnih besedah
Ključne besede: Common component and specific weights analysis, Dealcoholisation, Early harvest, Evaporative perstraction, Lower alcohol wine, Reverse osmosis, Sensory descriptive analysis, Wine
Objavljeno: 17.09.2018; Ogledov: 435; Prenosov: 0
.pdf Polno besedilo (829,34 KB)

3.
Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches
Rocco Longo, John W. Blackman, Guillaume Antalick, Peter J. Torley, Suzy Y. Rogers, Leigh Schmidtke, 2018, izvirni znanstveni članek

Najdeno v: ključnih besedah
Ključne besede: Common Component Specific Weights Analysis, polypropylene membrane, sensory descriptive analysis, sequential harvest, volatiles, wine alcohol-reduction
Objavljeno: 17.09.2018; Ogledov: 437; Prenosov: 0
.pdf Polno besedilo (1,02 MB)
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