Sensory Impact of Alternative Ageing Technology for the Production of Wine Brandies

Ciência e Técnica Vitivinícola
doi 10.1051/ctv/20173201012
Full Text
Abstract

Available in full text

Date
Authors
Publisher

EDP Sciences

Related search

Factors Influencing the Production of Sensory Active Substances in Brewer's and Wine Yeast

Kvasny Prumysl
2017English

Alternative Investments: The Case of Wine

SSRN Electronic Journal
2006English

The Impact of Over-Maturation on the Sensory and Nutritional Quality of Gouqi (Chinese Wolfberry) Wine

Journal of the Institute of Brewing
Food Science
2017English

Evaluation of the Traditional Technology of Production of Lungwila, a Wine of Sugarcane of Congo

International Journal of Biological and Chemical Sciences
2015English

Alternative Methods to SO2 for Microbiological Stabilization of Wine

Comprehensive Reviews in Food Science and Food Safety
Food Science
2019English

Impact of Cherry, Acacia and Oak Chips on Red Wine Phenolic Parameters and Sensory Profile

Oeno One
HorticultureFood Science
2017English

Impact of Maceration Time on Colour-Related Phenolics, Sensory Characteristics and Volatile Composition of Mulberry Wine

Journal of the Institute of Brewing
Food Science
2018English

Crop Level and Harvest Date Impact on Four Ontario Wine Grape Cultivars. II. Wine Aroma Compounds and Sensory Analysis

South African Journal of Enology and Viticulture
2018English

Labour for the Production of Wine-Grapes in the Western Province

Agrekon
DevelopmentEconomicsCrop SciencePlanningAgronomyEconometricsGeography
1969English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy