Chemical and sensory evaluation of astringency in Washington state red wines

Chemical and sensory evaluation of astringency in Washington state red wines

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Landon, Josie L., Weller, Karen, Harbertson, James F., Ross, Carolyn F.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 59, no. 2 (2008), p. 153-158
Materias:	Enología Vinos Vino tinto Análisis organoléptico Técnicas analíticas EUA Astringencia Evaluación sensorial Estados Unidos de América
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

Ejemplares similares

Red wine astringency a review
por: Gawel, Richard

A"Mouth-feel Wheel" terminology for communicating the mouth-feel characteristics of red wine
por: Gawel, Richard

Analysis of sensory and chemical data for color evaluation of a range of red port wines
por: BAKKER, J.

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

Sensory evaluation of wine and commercial realities review of current practices and perspectives
por: Lesschaeve, Isabelle

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

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

Influence of visual masking technique on the assessment of 2 red wines by trained and consumer assessors
por: Ross, C.E.

Sensory impact of extended maceration and regulated deficit irrigation on Washington State Cabernet sauvignon wines

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

Defining vegetal aromas in Cabernet Sauvignon using sensory and chemical evaluations

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

Growing red wine grapes in western Washington
por: Hansen, Melissa

Combining olfactory and gustatory clues in the judgment of aging potential of red wine by wine professionals

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

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

Evaluation of the consistency of wine quality assessments from expert wine tasters
por: Gawel, R.

Assessing the sensory profiles of sparkling wine over time
por: White, Maya R. Hood

Ethanol difference thresholds in wine and the influence of mode of evaluation and wine style
por: Yu, Ping

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

Autochtonous Saccharomyces cerevisiae strains isolated from Valea Calugareasca Viticultural Center destinated for the qualitative red wines production
por: Brinduse, Elena

Automated ABTS method for the determination of Trolox-equivalent antioxidant capacity (TEAC) of red wine

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

Interpretación sensorial del vino : Curso superior de degustación /
por: Catania, Carlos.
Publicado: (c2010.)

Evaluation of sensory thresholds and perception of sodium chloride in grape juice and wine

Compositional and sensory impacts from blending red wine varietals

Valor práctico de la representación planimétrica de calidad en los vinos tintos
por: Ruiz Hernández, Manuel

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

Sensory study on partial dealcoholization of wine by osmotic distillation process

DEGUSTACIÓN o análisis sensorial de los vinos

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

Influence of vinification treatments on aroma constituents and sensory descriptors of pinot noir wines
por: GIRARD, B.

Biplot analysis applied to enological parameters in the geographical classification of young red wines
por: Rivas-Gonzalo, J. C.

Analytic characteristics of red wine from the Canary Islands (Spain)
por: Pomar García, Marta

Perfil sensorial de los vinos
por: Delteil, Domingo

Study of the influence of yeast strain on fermentation aroma by sensory and chemical analyses
por: Vila, Isabelle

Estudio de los términos descriptivos empleados por catadores para descripción de vinos de crianza

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

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

Characteristics of colored substances in red wines considering their age
por: JOVIC, S.