publication . Conference object . Research . 2007

The influence of pH and late microoxygenation on sourness, bitterness and astringency of red wine

Müller, Katrina; Picou, Erick; Souquet, Jean Marc; Moutounet, Michel; Cheynier, Veronique; Samson, Alain;
Open Access English
  • Published: 25 Jun 2007
  • Publisher: HAL CCSD
  • Country: France
Introduction : In Mediterranean regions, pH values are often considered too high and acidification by addition of tartaric acid is often used. A decrease in pH allows better control of wine oxidation, physico– chemical stability, microbiological development, SO2 additions (1), and affects its sensory characteristics. Correction of pH by acidification is difficult to obtain with random results up to date, principally because high levels of pH are normally related to high levels of potassium ions (K+) and not only to organic acid contents. To decrease K+ contents and consequently pH, an electromembrane process with bipolar membranes has been recently tested in win...
Medical Subject Headings: food and beverages
free text keywords: MICRO-OXYGENATION, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV]Life Sciences [q-bio], perception sensorielle, astringence, vin, vin rouge, analyse sensorielle, oenologie, pH

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