04231nam 2201069z- 450 991059508050332120231214133143.0(CKB)5680000000080719(oapen)https://directory.doabooks.org/handle/20.500.12854/92111(EXLCZ)99568000000008071920202209d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierWine Sensory FaultsOrigin, Prevention and RemovalBaselMDPI Books20221 electronic resource (186 p.)3-0365-4998-6 3-0365-4997-8 Wine is highly appreciated for its distinctive sensory characteristics, including its colour, aroma, and taste. However, unwanted microbiological activity, unbalanced concentrations of certain compounds resulting from unbalanced grape chemical compositions, and inadequate winemaking practices and storage conditions can result in sensory defects that significantly decrease wine quality. Although preventing wine defects is the best strategy, they are sometimes difficult to avoid. Therefore, when present, several fining agents or additives and technologies are available or being developed with different performances regarding their impact on wine quality. Wine stabilisation refers to removal and prevention strategies and treatments that limit visual, olfactory, gustatory, or tactile wine defects, as well as increase wine safety and stability through fining and the application of different operations carried out in wineries (filtration, pasteurisation, electrodialysis, and cold stabilisation) and the use of emerging technologies (electron-beam irradiation, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light). Future trends in this field involve using more sustainable and environmentally friendly fining agents and technologies and developing treatments with better performance and specificity.Wine Sensory Faults Technology: general issuesbicsscChemical engineeringbicssctriazole pesticideswinefermentationsensory analysisflavor componentsoxidationmembrane contactorpolymeric pigmentsmannoproteinsmouthfeelastringencysubqualitycolourpressingextended macerationSangioveseladybird taintmethoxypyrazineswine qualitywine faultsgrape qualityyeastsnon-Saccharomycesoff-smellsvolatile acidityethylphenolspyranoanthocyaninspH controlbioprotectionamino acidyeastsulfuraromaagingQDAglutathionesulfur dioxidehydrolysable tanninslight-struck tastestoragewhite winewine oxidationbrowninglight exposuretanninsreductive aromasatypical agingpreventive measurescorrective solutions2,4,6-Trichloroanisole (TCA)ADSI cork powderfining agentphenolic profilechromatic characteristicsvolatile profileTechnology: general issuesChemical engineeringNunes Fernando Medt1284120Cosme FernandaedtFilipe-Ribeiro LuísedtNunes Fernando MothCosme FernandaothFilipe-Ribeiro LuísothBOOK9910595080503321Wine Sensory Faults3019344UNINA