date:Sep 18, 2012
ey added, writing in the journal Food Chemistry.
Sensory and flavor perceptions related to composition and concentration of flavonoids, phenolic acids and volatile compounds extracted from grapes during processing, the scientists explained.
Specific harvesting and oenological techniques, reactions during winemaking and ageing also had a significant effect upon the overall wine profile, Pedroza et al. added.
Doomed to additive use
They explained that optimal sensory attributes (with color key