The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine

This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of r...

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Detalles Bibliográficos
Autores principales: Zhang, Yu-Shu, Du, Gang, Gao, Yu-Ting, Wang, Li-Wen, Meng, Dan, Li, Bing-Juan, Brennan, Charles, Wang, Mei-Yan, Zhao, Hui, Wang, Su-Ying, Guan, Wen-Qiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6749505/
https://www.ncbi.nlm.nih.gov/pubmed/31466247
http://dx.doi.org/10.3390/molecules24173120

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6749505/
https://www.ncbi.nlm.nih.gov/pubmed/31466247
http://dx.doi.org/10.3390/molecules24173120

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