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Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumer...
Schumaker, Megan R.; Chandra, Mahesh; Malfeito-Ferreira, Manuel; Ross, Carolyn F.Brettanomyces may add complexity to wine at low concentrations but at high concentrations, can result in objectionable wines. The objective of this study was to determine the concentrations at which consumers from two different locations were able to detect Brettanomyces volatile compounds present in a red wine. A red wine blend, used in both countries, was spiked to create five treatments containing different ...
Date: 2017
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Origin: Repositório da Universidade de Lisboa