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The effect of pH and ethanol on the ...

De Miglio, Palmina.

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The effect of pH and ethanol on the astringent sub-qualities of red wine, and implications for optimum grape maturity.

Record Type:	Electronic resources : Monograph/item
Title/Author:	The effect of pH and ethanol on the astringent sub-qualities of red wine, and implications for optimum grape maturity./
Author:	De Miglio, Palmina.
Description:	276 p.
Notes:	Source: Masters Abstracts International, Volume: 44-04, page: 1770.
Contained By:	Masters Abstracts International44-04.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR10714
ISBN:	9780494107140

The effect of pH and ethanol on the astringent sub-qualities of red wine, and implications for optimum grape maturity.
De Miglio, Palmina.

The effect of pH and ethanol on the astringent sub-qualities of red wine, and implications for optimum grape maturity. - 276 p.

Source: Masters Abstracts International, Volume: 44-04, page: 1770.

Thesis (M.Sc.)--Brock University (Canada), 2005.

The first objective of this study was to identify appropriate sensory descriptors to assess the astringent sub-qualities of red wine. The influence of pH and ethanol on the sensation of astringency in red wine was evaluated, using a de-alcoholized red wine. The combined treatments of ethanol and pH, real wine parameters (pH 3.4 and 3.6; 12% and 15% ethanol) did not have an effect on the perception of the astringent sub-qualities of the wine. A time intensity study was also included using the pH and ethanol adjusted wines, which showed that as the ethanol level of the wines increased so did the time to maximum intensity.

ISBN: 9780494107140Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

The effect of pH and ethanol on the astringent sub-qualities of red wine, and implications for optimum grape maturity.
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040 $a UnM $c UnM
100 1 $a De Miglio, Palmina. $3 1919027
245 1 4 $a The effect of pH and ethanol on the astringent sub-qualities of red wine, and implications for optimum grape maturity.
300 $a 276 p.
500 $a Source: Masters Abstracts International, Volume: 44-04, page: 1770.
502 $a Thesis (M.Sc.)--Brock University (Canada), 2005.
520 $a The first objective of this study was to identify appropriate sensory descriptors to assess the astringent sub-qualities of red wine. The influence of pH and ethanol on the sensation of astringency in red wine was evaluated, using a de-alcoholized red wine. The combined treatments of ethanol and pH, real wine parameters (pH 3.4 and 3.6; 12% and 15% ethanol) did not have an effect on the perception of the astringent sub-qualities of the wine. A time intensity study was also included using the pH and ethanol adjusted wines, which showed that as the ethanol level of the wines increased so did the time to maximum intensity.
520 $a The second objective was to identify appropriate sensory descriptors to evaluate the influence of grape maturity and maceration technique (grape skin contact) on the astringency sub-qualities of red vinifera wines from Niagara. (Abstract shortened by UMI.)
590 $a School code: 1476.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Biology, Plant Physiology. $3 1017865
690 $a 0359
690 $a 0817
710 2 0 $a Brock University (Canada). $3 1018667
773 0 $t Masters Abstracts International $g 44-04.
790 $a 1476
791 $a M.Sc.
792 $a 2005
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR10714