Zobrazeno 1 - 6
of 6
pro vyhledávání: '"John W. Blackman"'
Publikováno v:
IVES Technical Reviews (2023)
Reproducible aromatic red wine styles can be predicted based upon the measurement of grape berry sugar accumulation (corresponding to the quantity of sugar that accumulates per berry; mg/berry/day) and berry fresh mass. Distinct maturity stages, “F
Externí odkaz:
https://doaj.org/article/96435700f185401aaaa56a14fb86595d
Publikováno v:
OENO One, Vol 55, Iss 2 (2021)
This study aimed to investigate the possible existence of reproducible aromatic red wine styles, focusing on fresh fruit aromas and mature fruit aromas (i.e., with dark, jammy fruit characteristics) and taking into account both vintage and vineyard.
Externí odkaz:
https://doaj.org/article/5f4c50e8790f4cea93240ff4a2475e39
Publikováno v:
Food Chemistry. 424:136418
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7390f00e25df3724ae6a9030ac201bfb
https://doi.org/10.1016/j.foodchem.2023.136418
https://doi.org/10.1016/j.foodchem.2023.136418
Publikováno v:
Food chemistry. 393
Cu in wine can suppress sulfidic-odours, but the active forms and duration of protection are uncertain. Additions of 0, 0.3 or 0.6 mg/L Cu(II) were made to Chardonnay and Pinot Grigio at bottling. Throughout a 12- or 14-month storage period, Cu fract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39e7f42f1680417d85b13ea4ae18e3aa
https://pubmed.ncbi.nlm.nih.gov/35661605
https://pubmed.ncbi.nlm.nih.gov/35661605
Autor:
Rocco, Longo, John W, Blackman, Guillaume, Antalick, Peter J, Torley, Suzy Y, Rogiers, Leigh M, Schmidtke
Publikováno v:
Journal of the science of food and agriculture. 98(1)
Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to qua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0c529bfb9a00ddc68e17f74d1ab74013
https://pubmed.ncbi.nlm.nih.gov/28504346
https://pubmed.ncbi.nlm.nih.gov/28504346
Publikováno v:
Journal of the Science of Food and Agriculture. 97:i-i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41b547fcb805e51c623a8ee6ac5837cd
https://doi.org/10.1002/jsfa.8074
https://doi.org/10.1002/jsfa.8074