ShareEffect of storage at elevated temperatures on aroma of Chardonnay.
Author(s) : LA PRESA-OWENS C. de, NOBLE A. C. A.
Type of article: Article
Summary
A significant difference in aroma was detected between the control wine (held at 5 deg C) and the unoaked and oaked 1994 wines, after they were held at 40 deg C for five and seven days, respectively. The 1993 oak-aged wine was more resistant to the storage treatment, with a significant difference produced only after nine days at 40 deg C. Wines stored at 40 deg C for 0, 15, 30 and 45 days were profiled by descriptive analysis using trained judges.
Details
- Original title: Effect of storage at elevated temperatures on aroma of Chardonnay.
- Record ID : 1998-3696
- Languages: English
- Source: Am. J. Enol. Vitic. - n. 3
- Publication date: 1997
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Beverages - Keywords: Wine; Wear; Temperature; Organoleptic property; Oenology; USA
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