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Sensory acceptance drivers of pre-fermentation dehydration and submerged cap red wines produced from Vitis labrusca hybrid grapes

  • Published:2016-06 Issue: Volume:69 Page:82-90
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

de Castilhos Maurício B.M.ORCID,Garcia Maia João Dimas,Gómez-Alonso Sergio,Del Bianchi Vanildo Luiz,Hermosín-Gutiérrez IsidroORCID

Funder

Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Identifying cheese whey and adulterant in milk: limited contribution of a sensometric approach;Aquino;Food Research International,2014

2. Official methods of analysis of the AOAC International. Washington;Association of Official Analytical Chemists (AOAC),2005

3. A new simplified method for measuring the color of wines. I. Red and rose wines;Ayala;American Journal of Enology and Viticulture,1997

4. MSCV 7.1 software;Ayala,2012

5. Acceptability and preference drivers of red wines produced from Vitis labrusca and hybrid grapes;Biasoto;Food Research International,2014

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