![]() This wine was significantly different over many attributes when compared with the other wines evaluated by the sensorial panel. The sensorial evaluation of wines showed that the yeast K1-V1116 produced the best rated orange wine. The five wines treated with different yeasts presented significant differences on individual scores, total acidy, flavor and general quality of the UC Davis scale. By using an order test in order to know the best cleared treatment, it was determined that gelatin by itself does not cause any effect over the general quality attribute, but the combination of gelatin and microfiltration, cause a positive effect over the orange wine appearance. These attributes were measured in a modified scale of UC Davis. ![]() The effect of different types of strains of yeast (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE) over the sensorial attributes of orange wines were also studied. In addition, the combined effect of these treatments was studied. Some of the studied treatments were gelatin, microfiltration and activated carbon. In this research, the effect of different clarification methods was evaluated over different attributes of orange wines, such as color, appearance and other sensorial test. The clarification treatments used in the wine industry are employ to reduce turbidities.
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