Influence of fruit ripeness and juice chaptalisation on the sensory properties and degree of typicality expressed by Sauvignon Blanc wines from Marlborough, New Zealand

Australian Journal of Grape and Wine Research

Volumn 17, Issue 3, 2011, Pages 358-367

  Pineau, B ^a   Trought, M C T ^a   Stronge, K ^a   Beresford, M K ^a   Wohlers, M W ^a   Jaeger, S R ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Grape maturity; Juice chaptalisation; Sauvignon Blanc wine; Sensory; Typicality

Indexed keywords

VITACEAE;

EID: 80053328117     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2011.00160.x     Document Type: Article

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