Compositional and Sensory Differences in Syrah Wines Following Juice Run-off Prior to Fermentation

Author： Gawel Richard   Iland Patrick G.   Leske Peter A.   Dunn Caroline G.  

Publisher： Routledge Ltd

ISSN： 1469-9672

Source： Journal of Wine Research, Vol.12, Iss.1, 2001-04, pp. : 5-18

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Sensory Discrimination of Dry Red Wines from Greece

By Koussissi Elisabeth   Paterson Alistair   Cristovam Eduarda  

Journal of Wine Research, Vol. 13, Iss. 2, 2002-08 ,pp. : 165-179

Routledge Ltd

Access to resources Recommend Favorite

Effect of the contact with fermentation-lees or commercial-lees on the volatile composition of white wines

By Bautista Raquel   Fernández Esperanza   Falqué Elena  

European Food Research and Technology A, Vol. 224, Iss. 4, 2007-02 ,pp. : 405-413

Springer Publishing Company

Access to resources Recommend Favorite

Colour and Sensory Characteristics of Merlot Red Wines Caused by Prolonged Pomace Contact

By Yokotsuka Koki   Sato Michikatsu   Ueno Noboru   Singleton Vernon L.  

Journal of Wine Research, Vol. 11, Iss. 1, 2000-04 ,pp. : 7-18

Routledge Ltd

Access to resources Recommend Favorite

Optimization of the Fermentation of Cantaloupe Juice by Lactobacillus casei NRRL B-442

By Fonteles Thatyane  

Food and Bioprocess Technology, Vol. 5, Iss. 7, 2012-10 ,pp. : 2819-2826

Springer Publishing Company

Access to resources Recommend Favorite

Fermentation of beet juice by bacteria of genus Lactobacillus sp.

By Klewicka Elżbieta   Motyl Ilona   Libudzisz Zdzisława  

European Food Research and Technology A, Vol. 218, Iss. 2, 2004-01 ,pp. : 178-183

Springer Publishing Company

Access to resources Recommend Favorite