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...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Artigo |
| Sprache: | Alemão |
| Veröffentlicht: |
International Viticulture and Enology Society
2026-06-01
|
| Schriftenreihe: | IVES Technical Reviews |
| Schlagworte: | |
| Online-Zugang: | https://ives-technicalreviews.eu/article/view/10176 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|