Wine Sensory Faults

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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Định dạng:	Online
Ngôn ngữ:	Tiếng Anh
Được phát hành:	2022
Những chủ đề:	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 thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering
Truy cập trực tuyến:	ONIX_20220916_9783036549989_97
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

Wine Sensory Faults

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