Sensory acceptance drivers of pre-fermentation dehydration and submerged cap red wines produced from Vitis labrusca hybrid grapes
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- 作者：Maurí ; cio B.M. de Castilhosa ; mbonattosp@yahoo.com.br" class="auth_mail" title="E-mail the corresponding author ; Joã ; o Dimas Garcia Maiab ; Sergio Gó ; mez-Alonsoc ; d ; Vanildo Luiz Del Bianchia ; Isidro Hermosí ; n-Gutié ; rrezc
- 关键词：Red wine ; Drying ; Submerged cap ; Hybrid grapes ; Sensory analysis ; Acceptance drivers
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：69
- 期：Complete
- 页码：82-90
- 全文大小：864 K
文摘
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Pre-drying and submerged cap winemaking sensory acceptance was assessed.
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Pre-dried wines showed high scores for body and flavor.
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Submerged cap wines presented high scores for appearance, aroma and overall acceptance.
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Body and flavor were driven by dry extract, reducing sugars and acidity.
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Appearance was driven by phenolic and anthocyanin contents.