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作者 De Miglio, Palmina
書名 The effect of pH and ethanol on the astringent sub-qualities of red wine, and implications for optimum grape maturity
國際標準書號 9780494107140
book jacket
說明 276 p
附註 Source: Masters Abstracts International, Volume: 44-04, page: 1770
Thesis (M.Sc.)--Brock University (Canada), 2005
The first objective of this study was to identify appropriate sensory descriptors to assess the astringent sub-qualities of red wine. The influence of pH and ethanol on the sensation of astringency in red wine was evaluated, using a de-alcoholized red wine. The combined treatments of ethanol and pH, real wine parameters (pH 3.4 and 3.6; 12% and 15% ethanol) did not have an effect on the perception of the astringent sub-qualities of the wine. A time intensity study was also included using the pH and ethanol adjusted wines, which showed that as the ethanol level of the wines increased so did the time to maximum intensity
The second objective was to identify appropriate sensory descriptors to evaluate the influence of grape maturity and maceration technique (grape skin contact) on the astringency sub-qualities of red vinifera wines from Niagara. (Abstract shortened by UMI.)
School code: 1476
DDC
Host Item Masters Abstracts International 44-04
主題 Agriculture, Food Science and Technology
Biology, Plant Physiology
0359
0817
Alt Author Brock University (Canada)
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