Non-fermentable sweeteners improve Generation Z liking of red wine
Declining wine consumption among young adults, particularly for red wine, calls for innovation. Non-fermentable sweeteners avoid the risks of re-fermentation and offer nutritional advantages. Three studies using Check-All-That-Apply (CATA) and hedonic evaluations assessed erythritol, rebaudioside-A...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Alemão |
| Publicat: |
International Viticulture and Enology Society
2026-06-01
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| Col·lecció: | IVES Technical Reviews |
| Matèries: | |
| Accés en línia: | https://ives-technicalreviews.eu/article/view/10176 |
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