ShareOranwine. A new wine "cooler" with blood orange juice.
Author(s) : MACCARONE E., NICOLOSI ASMUNDO C., CATALDI LUPO M. C., CAMPISI S., FALLICO B.
Type of article: Article
Summary
Comparison of flavour compound profile (terpens, esters), colour and sensory properties of 2 wine coolers, obtained by mixing red table wine and orange juice, in the proportion 50-50 or 75-25. Their storage stability (4 or 20 deg C) was studied in bottles having been submitted to (or not) microwave processing. The 50-50 mixture, without microwave treatment, maintained its characteristics for 7 months at 4 deg C.
Details
- Original title: Oranwine. A new wine "cooler" with blood orange juice.
- Record ID : 1994-3655
- Languages: English
- Source: Ital. J. Food Sci. - vol. 5 - n. 4
- Publication date: 1993
Links
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Indexing
- Themes: Beverages
- Keywords: Microwave; Beverage; Wine; Time-temperature tolerance; Orange; Mixture; Cold storage; Fruit juice
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Effects of storage time and temperature on the ...
- Author(s) : TRIFIRO A., GHERARDI S., CALZA M.
- Date : 1995
- Languages : Italian
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Cooling of blood oranges destined for transform...
- Author(s) : BONAVENTURA S., RUSSO C.
- Date : 1993
- Languages : English
- Source: Fruit Process. - vol. 3 - n. 8
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Shelf life of unpasteurized sour orange juice i...
- Author(s) : AMIRI S., NIAKOUSARI M.
- Date : 2008/01
- Languages : English
- Source: Fruits - vol. 63 - n. 1
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EFFECT OF STORAGE TIME AND TEMPERATURE ON THE V...
- Author(s) : MARAIS J., POOL H.
- Date : 1980
- Languages : English
- Source: Vitis - vol. 19 - n. 2
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Cooling of blood oranges for processing. 1. Tes...
- Author(s) : RUSSO C., BONAVENTURA S.
- Date : 1992
- Languages : Italian
- Source: Ind. Bevande - vol. 21 - n. 122
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