Sweet wines with great aromatic complexity obtained by partial fermentation of must from Tempranillo...
Sweet wines with great aromatic complexity obtained by partial fermentation of must from Tempranillo dried grapes
About this item
Full title
Author / Creator
Publisher
Berlin/Heidelberg: Springer-Verlag
Journal title
Language
English
Formats
Publication information
Publisher
Berlin/Heidelberg: Springer-Verlag
Subjects
More information
Scope and Contents
Contents
Musts from Tempranillo grapes sun-dried in the Montilla-Moriles region and containing about 450 g sugar/L were treated in four different ways to obtain sweet wine. One treatment mimicked the traditional procedure and involved supplying the must with wine alcohol to avoid the fermentation. The other treatments involved partial fermentation with the...
Alternative Titles
Full title
Sweet wines with great aromatic complexity obtained by partial fermentation of must from Tempranillo dried grapes
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_proquest_miscellaneous_1008829966
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_1008829966
Other Identifiers
ISSN
1438-2377
E-ISSN
1438-2385
DOI
10.1007/s00217-012-1680-4
