Sensory Evaluation of Sweet Wines Produced by Stopping Fermentation with Octanoic and Decanoic Acids
The use of saturated medium-chain fatty acids for arresting fermentation and producing sweet wines was investigated at an industrial level. Doses of 10 mg/L of octanoic or decanoic acid and a combination of 5 + 5 mg/L octanoic and decanoic acid were used to produce sweet wines of the Tămâioasă român...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/11/2/34 |
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