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Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines
Warmer growing seasons, variations to grape ripening dynamics, and stylistic changes have contributed to increased wine alcohol levels, which can negatively impact sensory properties. As a consequence, winemakers have sought technological innovations to produce reduced alcohol wine (RAW). The sensor...
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| 出版年: | Foods |
|---|---|
| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6835537/ https://ncbi.nlm.nih.gov/pubmed/31614989 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8100491 |
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