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221110 ||| eng |
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|a 9783036549972
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|a books978-3-0365-4997-2
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|a 9783036549989
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| 100 |
1 |
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|a Nunes, Fernando M.
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|a Wine Sensory Faults
|h Elektronische Ressource
|b Origin, Prevention and Removal
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| 260 |
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|a Basel
|c 2022
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| 300 |
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|a 1 electronic resource (186 p.)
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|a sulfur dioxide
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|a aging
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|a yeasts
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| 653 |
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|a Industrial chemistry and chemical engineering / bicssc
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|a fermentation
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| 653 |
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|a chromatic characteristics
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| 653 |
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|a Sangiovese
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| 653 |
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|a flavor components
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|a sensory analysis
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|a methoxypyrazines
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|a hydrolysable tannins
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|a light exposure
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|a QDA
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|a yeast
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|a glutathione
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| 653 |
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|a aroma
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| 653 |
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|a pyranoanthocyanins
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| 653 |
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|a mannoproteins
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| 653 |
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|a bioprotection
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| 653 |
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|a Technology: general issues / bicssc
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| 653 |
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|a browning
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| 653 |
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|a ethylphenols
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| 653 |
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|a off-smells
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|a ADSI cork powder
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|a wine oxidation
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|a white wine
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|a ladybird taint
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|a wine faults
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|a preventive measures
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|a amino acid
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|a subquality
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|a oxidation
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|a sulfur
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|a volatile acidity
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|a wine quality
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| 653 |
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|a wine
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|a volatile profile
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|a fining agent
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|a storage
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|a colour
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|a grape quality
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|a pressing
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|a tannins
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|a phenolic profile
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|a mouthfeel
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|a corrective solutions
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|a reductive aromas
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|a 2,4,6-Trichloroanisole (TCA)
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| 653 |
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|a atypical aging
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|a triazole pesticides
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|a polymeric pigments
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|a pH control
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|a astringency
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|a light-struck taste
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|a non-Saccharomyces
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|a extended maceration
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| 653 |
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|a membrane contactor
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| 700 |
1 |
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|a Cosme, Fernanda
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1 |
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|a Filipe-Ribeiro, Luís
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| 700 |
1 |
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|a Nunes, Fernando M.
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b DOAB
|a Directory of Open Access Books
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| 500 |
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|a Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
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| 024 |
8 |
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|a 10.3390/books978-3-0365-4997-2
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| 856 |
4 |
2 |
|u https://directory.doabooks.org/handle/20.500.12854/92111
|z DOAB: description of the publication
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| 856 |
4 |
0 |
|u https://www.mdpi.com/books/pdfview/book/5988
|7 0
|x Verlag
|3 Volltext
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| 082 |
0 |
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|a 540
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|a 600
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|a 620
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|a Wine is highly appreciated for its distinctive sensory characteristics, including its colour, aroma, and taste. However, unwanted microbiological activity, unbalanced concentrations of certain compounds resulting from unbalanced grape chemical compositions, and inadequate winemaking practices and storage conditions can result in sensory defects that significantly decrease wine quality. Although preventing wine defects is the best strategy, they are sometimes difficult to avoid. Therefore, when present, several fining agents or additives and technologies are available or being developed with different performances regarding their impact on wine quality. Wine stabilisation refers to removal and prevention strategies and treatments that limit visual, olfactory, gustatory, or tactile wine defects, as well as increase wine safety and stability through fining and the application of different operations carried out in wineries (filtration, pasteurisation, electrodialysis, and cold stabilisation) and the use of emerging technologies (electron-beam irradiation, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light). Future trends in this field involve using more sustainable and environmentally friendly fining agents and technologies and developing treatments with better performance and specificity.
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