EFFECT OF THE STORAGE TEMPERATURE ON THE PHYSICO-CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF WINES (AROMATIC WINES).

INFLUENCE DE LA TEMPERATURE DE CONSERVATION SUR LES CARACTERISTIQUES PHYSICO-CHIMIQUES ET ORGANOLEPTIQUES DES VINS (VINS AROMATIQUES).

Type of article: Article

Summary

FROM THE REPORTED TESTS ON THE STORAGE OF AROMATIC SPARKLING WINES MADE WITH WHITE MUSCAT FROM PIEDMONT, PASTEURISED OR UNPASTEURISED, FOR 180, 310, AND 470 DAYS AT TEMPERATURES BETWEEN 283 AND 293 K (10 AND 20 DEG C), IT APPEARS IT IS ABSOLUTELY NECESSARY TO STORE THEM AT 283 K IN ORDER TO KEEP THE BEST ORGANOLEPTIC PROPERTIES, DEPENDING ON THEIR PHYSICOCHEMICAL CHARACTERISTICS, ACTING ON THEIR COLOUR AND THE DEVELOPMENT OF ESTERS. G.G.

Details

Original title: INFLUENCE DE LA TEMPERATURE DE CONSERVATION SUR LES CARACTERISTIQUES PHYSICO-CHIMIQUES ET ORGANOLEPTIQUES DES VINS (VINS AROMATIQUES).
Record ID : 1984-1090
Languages: French
Source: Bull. OIV - vol. 56 - n. 623
Publication date: 1983/01
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Beverages
Keywords: Wine; Chilling; Organoleptic property; Physico-chemical property; Oenology