Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics

An explorative study to verify the applicability of reductive winemaking (RW) on two cultivars was carried out. To this purpose, traditional winemaking (TW) and RW were carried out on a semi-aromatic white grape (Sauvignon blanc) and a white neutral one (Trebbiano romagnolo). All phenolic parameters...

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Veröffentlicht in:	European food research & technology 2010-05, Vol.231 (1), p.85-91
Hauptverfasser:	Antonelli, Andrea, Arfelli, Giuseppe, Masino, Francesca, Sartini, Elisa
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Acids Agriculture Analytical Chemistry Biological and medical sciences Biotechnology Chemistry Chemistry and Materials Science Cultivars Fermentation Food Food industries Food Science Forestry Fundamental and applied biological sciences. Psychology Nitrogen Original Paper Oxidation Phenols Principal components analysis Process planning Product development Statistical analysis Sulfur Variance analysis Vitaceae Wines Yeast
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