Sentence examples for composition of wine from inspiring English sources
Besides deacidifying wine, Oenococcus oeni bring significant changes in the chemical composition of wine by releasing esters by the action of their own esterases.
The largest effect on the phenolic composition of wine was due to its vintage, which accounted for 70% and 33% of total variance in the physicochemical and ET data respectively.
Hyphenated chromatographic/spectroscopic techniques such as LC NMR/MS were also used for the analysis of the aromatic composition of wine phenolic extracts, with their combination being able to provide more information on the aromatic profile of the wines than standalone methodologies [40].
Furthermore, individual amino acid contents in grapes are related to the final aromatic composition of wines.
Results showed few significant differences among fertilization treatments tested according to the amino acids composition of wines, although it seemed that a combination of conventional and pyro-bituminous shale could be the best option.
The phenolic composition of wines determines the colour quality, the sensory, and the potential health promoting properties of wines, and the extraction of phenols from the grapes into the must and wine is to a large extent governed by how the phenols are bound and entangled in the grape skins.
Chang et al. [53] studied the effect of harvest time on the quality and metabolite composition of wines obtained from grapevine cv.
In this study we compared the volatile composition of wines prepared from a low YAN juice by fermentation with ADY rehydrated with either a commercially available rehydration nutrient mixture or water.
During winemaking, bound terpenoids can be released by glycosidase enzymes produced by grapes, yeast and bacteria, increasing the volatile terpenoid composition of wines and enhancing wine aroma and flavour (van Rensburg and Pretorius 2000).
Aroma composition of wines shares a close relationship with must amino acid composition, where volatile compounds such as isoamyl acetate, isobutanol, isobutyric acid and methionol are significantly different among cultivars [ 24].
"I don't want to rely on winemaking tricks anymore," he said, enumerating aroma-enhancing yeasts, enzymes and spinning cones among the modern techniques he's used to change the composition of a wine.
