The Effect of Reduced Alcohol on the Sensory Profiles and Consumer Preferences of White Wine-Reference-Cited by-同舟云学术

The Effect of Reduced Alcohol on the Sensory Profiles and Consumer Preferences of White Wine

Published:2013-12-17 Issue:1 Volume:29 Page:33-42
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

King Ellena S.¹,Heymann Hildegarde¹

Affiliation:

1. Department of Viticulture & Enology; The University of California, Davis; One Shields Ave Davis CA 95616-5270 USA

Funder

Jerry Lohr of J. Johr Wines

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12079/fullpdf

Reference25 articles.

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2. Dealcoholized wines by spinning cone column distillation: Phenolic compounds and antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl method;Belisario-Sánchez;J. Agric. Food Chem.,2009

3. Stability, antioxidant activity and phenolic composition of commercial and reverse osmosis obtained dealcoholised wines;Bogianchini;Food Sci. Technol.,2011

4. Ethanol and aroma compounds transfer study for partial dealcoholization of wine using membrane contactor;Diban;J. Memb. Sci.,2008

5. Grapevine and climatic changes: A glance at the situation in Alsace;Duchêne;Agron. Sustain. Dev.,2005

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