Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties

Changes to Australian regulations now allow the limited addition of water to high-sugar musts pre-fermentation. In light of these changes, this study explored how water addition affects Shiraz wine composition and sensory properties. Wines were made from grapes at ≈13.5, 14.5 and 15.5° Baume. Water...

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Detalles Bibliográficos
Autores principales: Teng, Bo, Petrie, Paul R., Espinase Nandorfy, Damian, Smith, Paul, Bindon, Keren
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554985/
https://www.ncbi.nlm.nih.gov/pubmed/32872295
http://dx.doi.org/10.3390/foods9091193

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554985/
https://www.ncbi.nlm.nih.gov/pubmed/32872295
http://dx.doi.org/10.3390/foods9091193

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