Chemical and sensory characterisation of sweet wines obtained by different techniques
Little is known about the chemical and sensory characteristics of natural sweet wines obtained by different grape dehydration processes. The main aim of this work is to characterise several natural sweet wines, in order to understand the influence of grape dehydration on the chemical and sensory pro...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2018-01-01
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| Series: | Ciência e Técnica Vitivinícola |
| Subjects: | |
| Online Access: | https://www.ctv-jve-journal.org/articles/ctv/pdf/2018/01/ctv20183301p15.pdf |