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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...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Foods |
|---|---|
| Prif Awduron: | , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
MDPI
2019
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| Pynciau: | |
| Mynediad Ar-lein: | 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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