2018•Food ChemistryOpen access

Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties

Olaf J. Schelezki, Katja Šuklje, Paul Kenneth Boss, David W. Jeffery

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Key concepts: Wine, Winemaking, Food science, Aroma, Chemistry, Flavour, Aroma of wine, Aging of wine

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Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties — Research Paper | ScholarLens