Comparative analysis of the quality of fortified sweet wines made from Marselan and Petit Verdot dehydration
This study investigated the effects of grape dehydration on Marselan and Petit Verdot wines. The results demonstrated that dehydration modified wine quality and aging potential by altering the contents of organic acids, phenolics and aroma compounds. The specific effects varied depending on varietie...
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| Principais autores: | , , , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2026-05-01
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| Colecção: | Food Chemistry: X |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2590157526005250 |
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