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

Schelezki, O.J.Šuklje, K.Boss, P.K.Jeffery, D.W.2018-09-132018-09-132018Food Chemistry, 2018; 259:196-2060308-81461873-7072http://hdl.handle.net/2440/114445Available online 27 March 2018Abstract not availableen© 2018 Elsevier Ltd. All rights reserved.Berry shrivelWine aromaSensory analysisWater additionAlcohol contentComparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory propertiesJournal article003008471810.1016/j.foodchem.2018.03.1180004302773000252-s2.0-85044584834403491Boss, P.K. [0000-0003-0356-9342]Jeffery, D.W. [0000-0002-7054-0374]