Wine Sensory Faults Origin, Prevention and Removal

• その他の著者: Nunes, Fernando M. (編集者), Cosme, Fernanda (編集者), Filipe-Ribeiro, Luís (編集者)
• フォーマット: 電子媒体 図書の章
• 言語: 英語
• 出版事項: Basel 2022
• 主題: Technology: general issues; Chemical engineering; triazole pesticides; wine; fermentation; sensory analysis; flavor components; oxidation; membrane contactor; polymeric pigments; mannoproteins; mouthfeel; astringency; subquality; colour; pressing; extended maceration; Sangiovese; ladybird taint; methoxypyrazines; wine quality; wine faults; grape quality; yeasts; non-Saccharomyces; off-smells; volatile acidity; ethylphenols; pyranoanthocyanins; pH control; bioprotection; amino acid; yeast; sulfur; aroma; aging; QDA; glutathione; sulfur dioxide; hydrolysable tannins; light-struck taste; storage; white wine; wine oxidation; browning; light exposure; tannins; reductive aromas; atypical aging; preventive measures; corrective solutions; 2,4,6-Trichloroanisole (TCA); ADSI cork powder; fining agent; phenolic profile; chromatic characteristics; volatile profile
• オンライン･アクセス: DOAB: download the publication; DOAB: description of the publication

要約

Wine is highly appreciated for its distinctive sensory characteristics, including its colour, aroma, and taste. However, unwanted microbiological activity, unbalanced concentrations of certain compounds resulting from unbalanced grape chemical compositions, and inadequate winemaking practices and storage conditions can result in sensory defects that significantly decrease wine quality. Although preventing wine defects is the best strategy, they are sometimes difficult to avoid. Therefore, when present, several fining agents or additives and technologies are available or being developed with different performances regarding their impact on wine quality. Wine stabilisation refers to removal and prevention strategies and treatments that limit visual, olfactory, gustatory, or tactile wine defects, as well as increase wine safety and stability through fining and the application of different operations carried out in wineries (filtration, pasteurisation, electrodialysis, and cold stabilisation) and the use of emerging technologies (electron-beam irradiation, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light). Future trends in this field involve using more sustainable and environmentally friendly fining agents and technologies and developing treatments with better performance and specificity.

物理的記述

1 electronic resource (186 p.)

ISBN

books978-3-0365-4997-2
9783036549989
9783036549972

アクセス

Open Access