Wine Sensory Faults Origin, Prevention and Removal

• Muut tekijät: Nunes, Fernando M. (Toimittaja), Cosme, Fernanda (Toimittaja), Filipe-Ribeiro, Luís (Toimittaja)
• Aineistotyyppi: Elektroninen Kirjan osa
• Kieli: englanti
• Julkaistu: Basel 2022
• Aiheet: 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
• Linkit: DOAB: download the publication; DOAB: description of the publication

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 st...