Effect of Settling Methods on White (Chardonnay) and Rosé (Syrah) Wines Quality
Advances in Science, Technology and Innovation, ISSN: 2522-8722, Page: 201-203
2024
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Conference Paper Description
In this study, we compared the effect of gravity settling and flotation on white and rosé wines produced from chardonnay and Syrah varieties respectively during 2019 vintage. First, the course of fermentation was monitored according to the density. The settling technique did not affect the fermentation process for different tested wines. After wine production, stabilization and bottling, we focused on pH, conductivity, total acidity, volatile acidity, color parameters, phenolic compounds content, aromatic composition and the sensory properties of the studied wines. Contrary to fermentation, the obtained results showed that the wine studied parameters were significantly influenced by the settling technique. Overall, the floating procedure improved the wine characteristics and could be used as an alternative to gravitational settling.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85199372824&origin=inward; http://dx.doi.org/10.1007/978-3-031-43922-3_46; https://link.springer.com/10.1007/978-3-031-43922-3_46; https://dx.doi.org/10.1007/978-3-031-43922-3_46; https://link.springer.com/chapter/10.1007/978-3-031-43922-3_46
Springer Science and Business Media LLC
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