Two methods of port vinification: A comparison of changes during fermentation and of characteristics of the wines

American Journal of Enology and Viticulture

Volumn 47, Issue 1, 1996, Pages 37-41

  Bakker, J ^a   Bellworthy, S J ^a   Hogg, T A ^b   Kirby, R M ^b   Reader, H P ^c   Rogerson, F S S ^b   Watkins, S J ^c   Barnett, J A ^d  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^c Cockburn Smithies and Cia ^*  (Portugal)

^d UNIVERSITY OF EAST ANGLIA   (United Kingdom)

Author keywords

Amino acids; Color; Fermentation; Fortified wines; Port; Sensory evaluation

Indexed keywords

EID: 0003491140     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (12)

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11. Ough, C. S., Z. Huang, D. An, and D. Stevens. Amino acid uptake by four commercial yeasts at two different temperatures of growth and fermentation: effects on urea excretion and reabsorption. Am. J. Enol. Vitic. 42:26-40 (1991).
12. Reader, H. P., and M. Dominguez. Fortified wines: sherry, port and Madeira. In: Fermented Beverage Production. A. G. H. Lea and J. R. Piggott (Eds) pp 159-207. Blackie, Glasgow (1994).