Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties

Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/114445

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Type:	Journal article
Title:	Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties
Author:	Schelezki, O.J. Šuklje, K. Boss, P.K. Jeffery, D.W.
Citation:	Food Chemistry, 2018; 259:196-206
Publisher:	Elsevier
Issue Date:	2018
ISSN:	0308-8146 1873-7072
Statement of Responsibility:	Olaf J. Schelezki, Katja Šuklje, Paul K. Boss, David W. Jeffery
Abstract:	Abstract not available
Keywords:	Berry shrivel Wine aroma Sensory analysis Water addition Alcohol content
Description:	Available online 27 March 2018
Rights:	© 2018 Elsevier Ltd. All rights reserved.
DOI:	10.1016/j.foodchem.2018.03.118
Grant ID:	http://purl.org/au-research/grants/arc/IC130100005
Published version:	http://dx.doi.org/10.1016/j.foodchem.2018.03.118
Appears in Collections:	Agriculture, Food and Wine publications ARC Training Centre for Innovative Wine Production publications Aurora harvest 8

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