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The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘<i>Muscat Hamburg</i>’ Wine

This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of <i>C</i>* (psychometric chroma), <i>a</i>*...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Yu-Shu Zhang, Gang Du, Yu-Ting Gao, Li-Wen Wang, Dan Meng, Bing-Juan Li, Charles Brennan, Mei-Yan Wang, Hui Zhao, Su-Ying Wang, Wen-Qiang Guan
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2019-08-01
Schriftenreihe:Molecules
Schlagworte:
Muscat Hamburg wine
carbonic maceration
color
aroma
sensory evaluation
Online-Zugang:https://www.mdpi.com/1420-3049/24/17/3120
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