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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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Format: Online
Sprog:engelsk
Udgivet: 2022
Fag:
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
Online adgang:ONIX_20220916_9783036549989_97
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