Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)
The Bonarda variety has been used as a base for common red wines due to its contribution to color and low level of astringency as a consequence of its relative low tannin concentration. The use of MicrowaveAssisted Extraction (MWE) accelerates the maceration process, improving the diffusion of grape...
| Main Authors: | , , , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
PAGEPress
2022
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/13459 https://www.pagepressjournals.org/index.php/wine/article/view/10374 https://doi.org/10.4081/ws.2022.10374 |
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