Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines

Warmer growing seasons, variations to grape ripening dynamics, and stylistic changes have contributed to increased wine alcohol levels, which can negatively impact sensory properties. As a consequence, winemakers have sought technological innovations to produce reduced alcohol wine (RAW). The sensor...

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Detalles Bibliográficos
Autores principales: Pham, Duc-Truc, Stockdale, Vanessa J., Jeffery, David W., Tuke, Jonathan, Wilkinson, Kerry L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835537/
https://www.ncbi.nlm.nih.gov/pubmed/31614989
http://dx.doi.org/10.3390/foods8100491

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835537/
https://www.ncbi.nlm.nih.gov/pubmed/31614989
http://dx.doi.org/10.3390/foods8100491

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