LEADER 04231nam  2201069z- 450 
001 9910595080503321
005 20231214133143.0
035   $a(CKB)5680000000080719
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/92111
035   $a(EXLCZ)995680000000080719
100   $a20202209d2022      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aWine Sensory Faults$eOrigin, Prevention and Removal
210   $aBasel$cMDPI Books$d2022
215   $a1 electronic resource (186 p.)
311   $a3-0365-4998-6 
311   $a3-0365-4997-8 
330   $aWine 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.
517   $aWine Sensory Faults 
606   $aTechnology: general issues$2bicssc
606   $aChemical engineering$2bicssc
610   $atriazole pesticides
610   $awine
610   $afermentation
610   $asensory analysis
610   $aflavor components
610   $aoxidation
610   $amembrane contactor
610   $apolymeric pigments
610   $amannoproteins
610   $amouthfeel
610   $aastringency
610   $asubquality
610   $acolour
610   $apressing
610   $aextended maceration
610   $aSangiovese
610   $aladybird taint
610   $amethoxypyrazines
610   $awine quality
610   $awine faults
610   $agrape quality
610   $ayeasts
610   $anon-Saccharomyces
610   $aoff-smells
610   $avolatile acidity
610   $aethylphenols
610   $apyranoanthocyanins
610   $apH control
610   $abioprotection
610   $aamino acid
610   $ayeast
610   $asulfur
610   $aaroma
610   $aaging
610   $aQDA
610   $aglutathione
610   $asulfur dioxide
610   $ahydrolysable tannins
610   $alight-struck taste
610   $astorage
610   $awhite wine
610   $awine oxidation
610   $abrowning
610   $alight exposure
610   $atannins
610   $areductive aromas
610   $aatypical aging
610   $apreventive measures
610   $acorrective solutions
610   $a2,4,6-Trichloroanisole (TCA)
610   $aADSI cork powder
610   $afining agent
610   $aphenolic profile
610   $achromatic characteristics
610   $avolatile profile
615  7$aTechnology: general issues
615  7$aChemical engineering
700   $aNunes$b Fernando M$4edt$01284120
702   $aCosme$b Fernanda$4edt
702   $aFilipe-Ribeiro$b Luís$4edt
702   $aNunes$b Fernando M$4oth
702   $aCosme$b Fernanda$4oth
702   $aFilipe-Ribeiro$b Luís$4oth
906   $aBOOK
912   $a9910595080503321
996   $aWine Sensory Faults$93019344
997   $aUNINA