Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives

Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives

This study explored the impact of high pH and short maceration on red wines' physical and chemical traits and stability. Specifically, wines from Petit verdot, Merlot, Malbec and Tempranillo grapes, harvested in a tropical wine-producing region, were analysed. A consistent maceration period of...

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Main Authors: Carlos Artur Nascimento Alves, Aline Camarão Telles Camarão Telles Biasoto, Grace da Silva Nunes, Hélio Oliveira do Nascimento, Ronaldo Ferreira do Nascimento, Inglides Gomes Oliveira, Patrícia Coelho de Souza Leão, Lucicléia Barros de Vasconcelos
Format: Article
Language:English
Published: International Viticulture and Enology Society 2025-01-01
Series:OENO One
Subjects:
climate change
spoilage indicators
phenolic compounds
acetaldehyde
GC-BID
Online Access:https://oeno-one.eu/article/view/8111
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