Comparative Study of the Sensory Impacts of Acidifiers for Red Wine Production
Rising temperatures have caused a major shift in wine chemistry, including increased sugar and pH along with decreased acidity. Wines produced from such grapes tend to be microbiologically unstable and are often described as unpalatable. This study looks at treatments to lower pH and enhance sensory...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/11/1/20 |
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