Effect of sterilising filtration on microbiological stability, chemical composition and sensory properties of red wine

Effect of sterilising filtration on microbiological stability, chemical composition and sensory properties of red wine

Guardado en:

Detalles Bibliográficos
Publicado en:	Ciência e técnica vitivinícola
Otros Autores:	Canas, Sara, Sun, Baoshan, Coimbra, Luis, Barroca, Joao
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Ciência e técnica vitivinícola v. 26, no. 2 (2011), p. 77-83
Materias:	Enología Vinos Vino tinto Filtración Microbiología Estabilidad Composición química Propiedades organolépticas
Publicación relacionada:	Contenido en: Ciência e técnica vitivinícola

Ejemplares similares

Sensory and chemical effects of cross-flow filtration on white and red wines
por: Buffon, Peter

How blending affects the sensory and chemical properties of red wine
por: Hopfer, Helene

Effects of ethanol, tannin, and fructose concentrations on sensory properties of model red wines
por: Villamor, Remedios R.

Influence of different maceration times on the anthocyanin composition and sensory properties of Blatina wines

Sensory and physicochemical characterization of cerasuolo di Vittoria red wine

Compositional and sensory impacts from blending red wine varietals

Ultrafiltration of wine effect of ultrafiltration on the aroma and flavor characteristics of White Riesling and Gewürztraminer wines
por: Flores, J. H.

Effect of Enzymes during vinification on color and sensory properties of port wines
por: Bakker, J.

The impact of base wine filtration on Champagne foam behavior
por: VIAUX, L.

Effect of simulated shipping conditions on sensory attributes and volatile composition of commercial white and red wines

Sensory and olfactometric profiles of red wines after natural and forced oxidation processes

The influence of malolactic fermentation on the sensorial profile of red wines varieties
por: Croitoru, Constantin

Untersuchungen zur deckschichtbildung bei der cross flow filtration von weinen
por: WÖRNER, K.

Filtración tangencial en vinos tintos influencia en las características sensoriales
por: Guerra Sánchez-Simón, M. T.

The influence of maceration on the composition of some volatile compounds and sensory properties of traminer wines
por: Herjavec, Stanka

Use of production practices and sensory attributes to characterize Loire Valley red wines

Effects of two commercial malolactic cultures on the chemical and sensories properties of Chancellor wines vinified with different yeasts and fermentation temperatures
por: Delaquis, Pascal

Improvements of methods for sparkling base wine foam measurements and effect of wine filtration on foam behavior
por: ROBILLARD, Bertrand

Microfiltración tangencial en vinos tintos mediante membranas cerámicas
por: Arribas, J. I.

Protein stability in white wine - the nuisance of bentonite
por: Webb, Richard

Sensory and compositional characteristics of Blanc du Bois wine

Impact of fining on chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines
por: Sanborn, Melissa

Chemical and sensory evaluation of astringency in Washington state red wines

Antioxidant potential and phenolic composition of white and red wines
por: Kosmerl, Tatjana

Effect of various treatments and filtration methods on eliminating residues of casein-based fining agents from wine

Sensory and chemical characterization of phenolic polymers from red wine obtained by gel permeation chromatography

Possibilités offertes par les médias filtrants régénérables et la filtration tangentielle comme alternative à la filtration sur diatomées
por: BERGER, J.

Red wine color : exploring the mysteries /
Publicado: (2004.)

The impact of closures, including screw cap with three different headspace volumes, on the composition, colour and sensory properties of a Cabernet Sauvignon wine during two years' storage

Red wine versus white wine - is there a difference in health benefit?
por: Norrie, Philip

Impact of malolactic fermentation on the color and color stability of Pinot noir and Merlot wine
por: Burns, Tresider R.

Red wine derived compounds and their antiatherogenic properties preliminary results of the programme "Wine and health"
por: CAEN, J.

Equilibration time and glass shape effects on chemical and sensory properties of wine
por: Hirson, Gregory D.

Sobre la medida de la estabilidad del color en vinos tintos, previa al embotellado
por: Ruiz, Manuel

Nueva alternativa para la filtración de vinos estabilizados por frío
por: Vilavella, M.

Microfiltración tangencial de vinos tintos mediante membranas cerámicas

Influence of fining with plant proteins on proanthocyanidin composition of red wines

The colour - the first impression of a red wine
por: Hassselbeck, German

La interpretación sensorial del vino /
por: Catania, Carlos.
Publicado: (2010.)

Effect of various sulphur dioxide additions on amount of dissolved oxygen, total antioxidant capacity and sensory properties of white wines