| Title: | Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties |
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| Authors: | ID Schelezki, Olaf, The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia (Author)
ID Šuklje, Katja, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia (Author)
ID Boss, Paul K., Commonwealth Scientific and Industrial Research Organisation, Agriculture and Food, Locked Bag 2, Urrbrae, SA 5064, Australia (Author)
ID Jeffery, David W., The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia (Author) |
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| Files: |
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| Language: | English |
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| Work type: | Not categorized |
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| Typology: | 1.01 - Original Scientific Article |
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| Organization: | UNG - University of Nova Gorica
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| Keywords: | Berry shrivel, Wine aroma, Sensory analysis, Water addition, Alcohol content |
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| Year of publishing: | 2018 |
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| Number of pages: | 196-206 |
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| Numbering: | 2018, 259 |
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| PID: | 20.500.12556/RUNG-4068 |
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| COBISS.SI-ID: | 5133307 |
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| NUK URN: | URN:SI:UNG:REP:S9FL6HIM |
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| Publication date in RUNG: | 03.04.2018 |
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| Views: | 5171 |
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| Downloads: | 0 |
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| Metadata: |    |
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