2019•Food ChemistryRequires access

Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis

Olaf J. Schelezki, Guillaume Antalick, Katja Šuklje, David W. Jeffery

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Key concepts: Wine, Ripeness, Vintage, Tannin, Food science, Aging of wine, Chemistry, Ripening

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Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis — Research Paper | ScholarLens