Sensory characterisation of Bordeaux red wines produced without added sulfites

Sensory characterisation of Bordeaux red wines produced without added sulfites

Aim: The evolution of consumer expectations has led to the development of new production methods using low inputs. From an oenological point of view, these methods include the production of wines without any SO2 being added throughout the process. These wines are becoming very popular among consumer...

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Bibliographic Details
Main Authors: Edouard Pelonnier-Magimel, Pinelopi Mangiorou, Darriet Philippe, Gilles de Revel, Michael Jourdes, Axel Marchal, Stéphanie Marchand, Alexandre Pons, Laurent Riquier, Pierre-Louis Tesseidre, Cécile Thibon, Georgia Lytra, Sophie Tempère, Jean-Christophe BARBE
Format: Article
Language:English
Published: International Viticulture and Enology Society 2020-10-01
Series:OENO One
Subjects:
range task
sensory analysis
wine defects
wines without sulfites
napping
Online Access:https://oeno-one.eu/article/view/3794

Internet

https://oeno-one.eu/article/view/3794

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