Development of a Novel Approach for Controlling and Predicting Residual Sugars in Wines
Residual sugars (RS) in wine are the sugars that remain in a wine after fermentation is complete. In some wine styles, such as semi-dry wines, the accurate measurement of the RS concentration is critical for both qualitative and legislative reasons. Brix, measured by a simple refractometer, can give...
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| Päätekijät: | , , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI AG
2024-02-01
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| Sarja: | Fermentation |
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| Linkit: | https://www.mdpi.com/2311-5637/10/3/125 |
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