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2.032  Articles
1 of 204 pages  |  10  records  |  more records»
The clarification of the must immediately after the separation and assembling the must fractions representindispensable operations in the technology of the high quality wines. The researches were effectuated on thepart-flavour and flavour grapes, Sauvigno... see more

This paper was done in order to establish the influence of special green works (grapesthinning, partial deleafing and grapes bagging) on yield quantity and quality at the varieties: MuscatOttonel, Neuburger, Traminer roz and Sauvignon blanc, in the ecocli... see more

The most mysterious aspect of wine is the endless variety of flavours that stem from a complex, completely non-linear system of interactions among many hundreds of compounds. In its widest sense, wine flavour refers to the overall impression of both aroma... see more

Over the years, Pinotage has found its way into the South African and international market. Producers have used the flavour potential of this “original” South African grape to produce different wine styles, one of them being the so-called “coffee-style Pi... see more

Extensive work on the chemical aspects of off-flavour in wine has been carried out by international researchers, but not as many studies focus on the organoleptic effects. This literature review therefore has a focus on the status of the sensory aspects o... see more

The complex composition of a red wine is due mainly to the presence of phenolic substances and anthocyanins with a major role to form the quality characteristics: color, aroma and flavour. The aim of this paper is to analyse the physicochemical compositio... see more

The maceration process in the technology of elaborating the flavour wines is obviously influenced by the temperature and the length of contact between the must and the solid parts of the grapes. At certain these factors exert a decisive influence on terpe... see more

The maceration process in the technology of elaborating the flavour wines is obviously influenced by the temperature and the length of contact between the must and the solid parts of the grapes. At certain these factors exert a decisive influence on terpe... see more

Volatile compounds are produced in wines during fermentation, distillation and ageing in oak barrels. Even if the wine volatile profile is extremely complex, containing more than 800 compounds, only 50 have an impact on wine quality (Colibaba 2009). Belon... see more

1 of 204 pages  |  10  records  |  more records»