Red wine bottle deposits, II: Cold stabilisation is an effective procedure to prevent deposit formation

Australian Journal of Grape and Wine Research

Volumn 2, Issue 1, 1996, Pages 1-5

  Peng, Z ^a   Waters, E J ^a   Pocock, K F ^a   Williams, P J ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Bottle deposit; Cold stabilisation; Cold storage; Instability; Quality; Red wine

Indexed keywords

EID: 0344452087     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.1996.tb00092.x     Document Type: Article

References (5)

1. Amerine, M.A., Pangborn, R.M. and Roessler, E.B. (1965) 'Principles of Sensory Evaluation of Food' (Academic Press: New York.)
2. Peng, Z., Waters, E.J., Pocock, K.F. and Williams, P.J. (1996) Red wine bottle deposits, 1: A predictive assay and an assessment of some factors affecting deposit formation. Australian Journal of Grape and Wine Research 2, 20-24.
3. Rankine, B.C. (1989) 'Making Good Wine: a Manual of Winemaking Practice for Australia and New Zealand' (Sun Books: Melbourne)
4. 2, 'chemical age'. Journal of the Science of Food and Agriculture 28, 279-287.
5. 13C NMR investigation into insoluble deposits adhering to the inner glass surface of bottled red wine. Journal of Agricultural and Food Chemistry 42, 1761-1766.