Sensory characterisation of wines without added sulfites via specific and adapted sensory profile
Aim: In the few past years, consumer expectation has shifted toward low-additive foodstuffs. In the wine industry, this has been evidenced by the development of wines without any added SO2 during the winemaking process, including bottling. This has also led to the development of alternative methods...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2020-10-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/3566 |