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Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation.

Authors
  • Longo, Rocco1, 2, 3
  • Blackman, John W1, 2
  • Antalick, Guillaume1
  • Torley, Peter J4
  • Rogiers, Suzy Y1, 3, 5
  • Schmidtke, Leigh M1, 2, 3
  • 1 National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW, Australia. , (Australia)
  • 2 School of Agriculture and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia. , (Australia)
  • 3 Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA, Australia. , (Australia)
  • 4 School of Science, RMIT University, Melbourne, VIC, Australia. , (Australia)
  • 5 NSW Department of Primary Industries, Wagga Wagga, NSW, Australia. , (Australia)
Type
Published Article
Journal
Journal of the Science of Food and Agriculture
Publisher
Wiley (John Wiley & Sons)
Publication Date
Jan 01, 2018
Volume
98
Issue
1
Pages
33–42
Identifiers
DOI: 10.1002/jsfa.8434
PMID: 28504346
Source
Medline
Keywords
License
Unknown

Abstract

The blending practice described allowed the production of wines with lower alcohol content while retaining similar sensory profiles of the later harvested, riper fruit wines. © 2017 Society of Chemical Industry.

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