Amending high sugar in <i>V. vinifera</i> cv. Shiraz wine must by pre-fermentation water treatments results in subtle sensory differences for naïve wine consumers

Global warming presents challenges to all wine-grape growers and winemakers across the globe. Increasing growing season temperatures means that grapes are harvested with higher sugar concentrations than preferred for high-quality winemaking. The now Australian permitted water-treatment of high-suga...

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Hlavní autoři:	Billy Xynas, Christopher Barnes, Kate Howell
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	International Viticulture and Enology Society 2024-08-01
Edice:	OENO One
Témata:	harvest timing fermentation water treatment chemical compounds sensory attributes wine quality
On-line přístup:	https://oeno-one.eu/article/view/8009
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